STUFFED BONELESS QUAIL WITH WILD RICE AND SAGE STUFFING

Stuffed Boneless Quail with Wild Rice and Sage Stuffing image

Quail are stuffed with a savory mixture of wild rice, onion, celery, sage, parsley and walnuts. This is a dish you'll impress yourself with!

Provided by BECKY SMITH

Categories Side Dish Stuffing and Dressing Recipes Rice Stuffing and Dressing Recipes

Time 2h20m

Yield 6

Number Of Ingredients 15

Ingredients

6 boneless quail
salt to taste
2 teaspoons grated orange zest, divided
2 ½ cups vegetable broth
½ cup uncooked wild rice
1 bay leaf
1 tablespoon vegetable oil
1 cup diced onion
¾ cup diced celery
½ cup fresh sage, minced
1 egg white
⅓ cup toasted walnuts
½ teaspoon freshly ground black pepper
¼ cup fresh parsley, minced
½ cup chicken broth

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a roasting pan.
Wash quail and rub the inside cavities with salt and 1 teaspoon of orange zest.
In a medium saucepan bring vegetable broth and rice to a boil. Add the bay leaf and reduce heat to low; cover and simmer for 35 to 40 minutes, or until liquid is absorbed.
Meanwhile, heat oil in a medium skillet over medium heat. Saute onions until translucent; add celery and sage and saute 2 minutes. Transfer to a medium bowl. Stir in the egg white, remaining orange zest, walnuts, black pepper, cooked rice and parsley; mix well. Stuff the cavities of the quail with the rice mixture. Lightly season the skins with salt and cracked black pepper.
Bake in preheated oven for 35 to 40 minutes, or until cooked through.
Remove quail from pan and de glaze with the chicken broth. Strain and ladle over the quail.

Nutrition Facts : Calories 339.3 calories, Carbohydrate 13.8 g, Cholesterol 82.8 mg, Fat 20.3 g, Fiber 2.4 g, Protein 25.4 g, SaturatedFat 4.5 g, Sodium 272.7 mg, Sugar 3.5 g