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Quail Stuffed With Apples And Raisins In Marsala Wine

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  Golden raisins 3 Tablespoon
  Dry marsala/Sherry 3 Tablespoon
  Green apples 2 (Such As Granny Smith)
  Quail 6
  Olive oil 2 Tablespoon
  Salt 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon

1. Steep raisins in Marsala for 20 minutes. Meanwhile, peel and core apples. Cut into 6 wedges each.
2. Preheat oven to 425°. Rinse quail and pat dry inside and out. Rub skin with olive oil, salt, and pepper. Stuff cavities with apples and raisins. Cross bone ends of legs and tie together. In a roasting pan just large enough to hold quail, roast birds in oven 25 minutes, or until juices run clear when thickest part of thigh is pierced.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3139 Calories from Fat 1702

% Daily Value*

Total Fat 189 g291.3%

Saturated Fat 48.8 g244.1%

Trans Fat 0 g

Cholesterol 1003.1 mg334.4%

Sodium 2469.5 mg102.9%

Total Carbohydrates 82 g27.3%

Dietary Fiber 11.2 g44.6%

Sugars 54.6 g

Protein 261 g521.4%

Vitamin A 68.8% Vitamin C 276.3%

Calcium 33.6% Iron 296.6%

*Based on a 2000 Calorie diet

Quail Stuffed With Apples And Raisins In Marsala Wine Recipe