Stuffed Quail

  • Level: Easy
  • Yield: 8 servings
  • Total: 50 min
  • Active: 20 min


6 ounces whole-grain bread, cut into 1/4-inch cubes

1 tablespoon olive oil 

Kosher salt and freshly ground black pepper

3 tablespoons unsalted butter

1 cup chopped yellow onion 

1/2 cup diced carrot 

1/2 cup diced celery 

1 tablespoon minced garlic 

4 tablespoons chopped fresh flat-leaf parsley 

2 tablespoons chopped fresh sage 

1 cup chicken stock, plus more if needed 

8 quail, semi-boneless (with leg and thigh-bone, or ask your butcher to debone) 


  1. Preheat oven to 425 degrees F.
  2. Place the bread on a rimmed baking sheet and drizzle with olive oil and salt. Toast for 5 to 8 minutes, until crisp. Transfer to a large bowl.
  3. In a heavy-bottomed skillet over medium-high heat, heat the butter until it's melted and foamy. Add the onion, carrot, celery and garlic and cook, stirring, until the vegetables are tender, about 10 minutes. Stir in the parsley, sage and chicken stock. Season with salt and pepper. Add the toasted bread and toss to combine. If you need more liquid for the bread, add more chicken stock 1/4 cup at a time. Remove pan from heat and allow to cool to room temperature
  4. Preheat the oven to 350 degrees F.
  5. Once the stuffing is cool, wear kitchen rubber gloves to stuff the cavity of the quails with about 1 cup of stuffing per quail. Place the remaining stuffing on the bottom of a roasting pan or large cast-iron skillet. Season the quail with salt and pepper and rest on top of the stuffing. Roast the quail for 15 to 20 minutes or until juices run clear when you pierce the skin. Serve right away.

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.



I really loved the stuffing in this recipe it was so good.<br />

See All Reviews