Southern Stuffed Quail

Ingredients and Weight:

• 8 quail, about 160g each
• 500g ground pork
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh thyme
• 1 large egg, beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chicken broth
• 1/4 cup dry white wine (optional)

Preparation Time:

45 minutes

Cooking Time:

60-75 minutes

Difficulty Level:

3

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Remove bones from the quail. To do this, use a sharp knife to make a cut along the backbone and then carefully remove the bones, leaving the skin intact.
3. In a large bowl, combine the ground pork, onion, garlic, bread crumbs, Parmesan cheese, parsley, thyme, egg, salt, and pepper. Mix well.
4. Stuff the quail with the pork mixture. Secure with toothpicks or kitchen twine.
5. In a roasting pan, place the quail on a wire rack over the chicken broth and wine (if using).
6. Roast for 60-75 minutes, or until the quail are cooked through and the internal temperature reaches 165°F (74°C).
7. Let the quail rest for 10 minutes before carving and serving.

Nutritional Information:

• Serving size: 1 quail
• Calories: 350
• Fat: 20g
• Protein: 30g
• Carbohydrates: 25g

Dish Characteristics:

• Tender and juicy quail with a flavorful pork stuffing
• Rich, savory sauce that complements the quail perfectly
• Perfect for a special occasion or a hearty weeknight meal
• Can be easily prepared ahead of time and reheated when ready to serve

User Comments:

• "This dish was absolutely delicious! The quail were perfectly cooked and the stuffing was so flavorful." - Sarah
• "I loved the combination of the quail and the pork stuffing. It was a really unique and tasty dish." - John
• "I made this for a dinner party and it was a huge hit! Everyone raved about how tender and juicy the quail were." - Mary

Special Precautions and Tips:

• Be careful when removing the bones from the quail. It is important to keep the skin intact.
• If you don't have dry white wine on hand, you can substitute it with an equal amount of chicken broth.
• To prevent the quail from drying out, baste them with the pan juices during roasting.
• Serve the quail with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple green salad.