Home

Roasted Quail with Southwestern Cornbread Stuffing (Video Included)

To view this site, you need to have Flash Player 9.0.115 or later installed. Click here to get the latest Flash player.

Roasted Quail with Southwestern Cornbread Stuffing

The Sporting Chef: You can just smell the holidays with this amazing roasted quail southwestern cornbread recipe. A delicious mix of herbs and spices added to this stuffing will make this recipe one you'll return to over and over again. Check out the instructional video too, which will lead you step by step through this cooking process.

Ingredients: 
  • 12 Whole Quail, rinsed and patted dry with paper towels
  • 1 tsp. Salt
  • 1/2 tsp.. Cayenne Pepper
  • 1/2 tsp. Ground Cumin
  • 1 tsp. Ground Chili Powder
  • 2 cups Dry Cornbread Stuffing
  • 1 cup Warm Chicken Broth
  • 1/2 cup Anaheim Pepper, diced
  • 1 Jalapeno Pepper, seeded and minced
  • 1/2 cup Roasted and Salted Pumpkin Seeds
  • 1/3 tsp. Freshly Ground Black Pepper
  • 1/2 cup Apricot Preserves
  • 12 strips Bacon
Directions: 

Season quail lightly with next 3 ingredients. Combine stuffing and next 5 ingredients and lightly stuff into cavity of each quail. Spread preserves over quail and then wrap each with 1 bacon strip. Roast in a 400 degree oven for 12 minutes or until bacon is just brown. Serve with bacon intact.