Stuffed Boneless Quail with Wild Rice and Sage Stuffing

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!

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 339 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a roasting pan.

Step 2

Wash quail and rub the inside cavities with salt and 1 teaspoon of orange zest.

Step 3

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.

Step 4

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.

Step 5

Bake in preheated oven for 35 to 40 minutes, or until cooked through.

Step 6

Remove quail from pan and de glaze with the chicken broth. Strain and ladle over the quail.