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Stuffed Quail

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  Quail 1
  Butter 1 1⁄4 Cup (20 tbs)
  Green onions 1⁄2 Cup (8 tbs), finely chopped
  Celery 1⁄2 Cup (8 tbs), finely chopped
  Cornbread crumbs 3 Cup (48 tbs)
  Day old biscuits 3 Cup (48 tbs), crumbled
  Chicken broth 1 Can (10 oz)
  Flour 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste

Saute the onions and celery in butter.
Add cornbread and biscuit crumbs.
Season with salt and pepper.
Moisten with 3/4 can chicken broth.
Mix together.
Flour and brown quail in a skillet.
Stuff quail (allowing 1 cup of dressing to 1 pound of dressed bird).
Put quail in a roaster in 1 inch of water.
Cover and cook slowly at 275°-300° for 2 hours.
Baste with remaining chicken broth and sherry, if desired.

Recipe Summary

Main Dish

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7066 Calories from Fat 3108

% Daily Value*

Total Fat 353 g542.5%

Saturated Fat 174.8 g873.8%

Trans Fat 0 g

Cholesterol 771.9 mg257.3%

Sodium 6648.6 mg277%

Total Carbohydrates 839 g279.5%

Dietary Fiber 17.8 g71.1%

Sugars 162 g

Protein 143 g285.2%

Vitamin A 185.1% Vitamin C 52.4%

Calcium 40.4% Iron 278.8%

*Based on a 2000 Calorie diet

Stuffed Quail Recipe