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Stuffed Quail Recipe
|Butter||1 1⁄4 Cup (20 tbs)|
|Green onions||1⁄2 Cup (8 tbs), finely chopped|
|Celery||1⁄2 Cup (8 tbs), finely chopped|
|Cornbread crumbs||3 Cup (48 tbs)|
|Day old biscuits||3 Cup (48 tbs), crumbled|
|Chicken broth||1 Can (10 oz)|
|Flour||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 7066 Calories from Fat 3108
% Daily Value*
Total Fat 353 g542.5%
Saturated Fat 174.8 g873.8%
Trans Fat 0 g
Cholesterol 771.9 mg
Sodium 6648.6 mg277%
Total Carbohydrates 839 g279.5%
Dietary Fiber 17.8 g71.1%
Sugars 162 g
Protein 143 g285.2%
Vitamin A 185.1% Vitamin C 52.4%
Calcium 40.4% Iron 278.8%
*Based on a 2000 Calorie diet
Add cornbread and biscuit crumbs.
Season with salt and pepper.
Moisten with 3/4 can chicken broth.
Flour and brown quail in a skillet.
Stuff quail (allowing 1 cup of dressing to 1 pound of dressed bird).
Put quail in a roaster in 1 inch of water.
Cover and cook slowly at 275°-300° for 2 hours.
Baste with remaining chicken broth and sherry, if desired.