Roasted Quail With Southwestern Cornbread Stuffing

By á-170456

Ingredients

• 12 whole quail rinsed, and patted dry with paper towels
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 1 teaspoon ground chili powder
• 2 cups dry cornbread stuffing
• 1 cup warm chicken broth
• 1/2 cup diced Anaheim pepper
• 1 jalapeño pepper seeded, minced
• 1/2 cup roasted and salted pumpkin seeds
• 1/3 teaspoon freshly-ground black pepper
• 1/2 cup apricot preserves
• 12 strips bacon

Details

Servings 4

Preparation

Step 1

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.

This recipe yields 4 servings.