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Roasted Quail With Southwestern Cornbread Stuffing


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  • 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


Servings 4


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.

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