Bacon Wrapped Quail with Corn Bread Stuffing Recipe Video

Be careful not to overstuff the quail or they may take too long to cook. You may want to double the stuffing ingredients and serve some extra on the side. Look for pumpkin seeds in the bulk bin of your supermarket.


Difficulty LevelEasyHealth IndexHealthy
MethodMain Ingredient


 Quail12 , rinsed and patted dry with paper towels
 Salt1 Teaspoon
 Cayenne pepper1⁄2 Teaspoon
 Ground cumin1⁄2 Teaspoon
 Ground chili powder1 Teaspoon
 Dry cornbread stuffing2 Cup (32 tbs)
 Chicken broth1 Cup (16 tbs), warm
 Anaheim pepper1⁄2 Cup (8 tbs), diced
 Jalapeno pepper1 , seeded and minced
 Roasted and salted pumpkin seeds1⁄2 Cup (8 tbs)
 Freshly ground black pepper1⁄3 Teaspoon, ground
 Apricot preserves1⁄2 Cup (8 tbs)
 Bacon strips12

Nutrition Facts

Serving size: Complete recipe

Calories 7072 Calories from Fat 3901

% Daily Value*

Total Fat 435 g669.1%

Saturated Fat 115.4 g577.2%

Trans Fat 0 g

Cholesterol 2147.4 mg715.8%

Sodium 7713.9 mg321.4%

Total Carbohydrates 174 g58.1%

Dietary Fiber 8.1 g32.4%

Sugars 94.9 g

Protein 573 g1146%

Vitamin A 227.9% Vitamin C 684.1%

Calcium 48.2% Iron 639%

*Based on a 2000 Calorie diet


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.
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Editors Review

Wondering how to best cook quail? Stuffed!! In this video, Leysath shows a great spicy stuffing. Made with corn bread stuffing this is a simple recipe.