Stuffed quail: the recipe for the second dish in the oven with potatoes

the Stuffed quail I am a second dish based on Game simple and tasty, ready in less than an hour; a recipe made for us by Chef Michele Ghedini for the Address Book Easy Gourmet. The quail does not need neither marinated nor maturedis generally sold already gutted and without feathers, and is preferably eaten whole, given its characteristics small size: each quail weighs about 100 grams. In this preparation cookedwe stuffed the quails with a garnish made from sausage, mixed with sandwich bread, chopped hazelnuts, parmesan, garlic, milk and aromatic herbs. The quails come cooked with skin, which preserves its softness during cooking. We then served the stuffed quail with the baked potatoes, to create a complete and succulent dish. Here are the steps to prepare them.

How to prepare stuffed quail

Start with the garnish: cook the sausage in a pan and mix it with the white wine 1then grind well 2. In a bowl, break up the bread, add the chopped hazelnuts, the sausage, the parmesan, the garlic, the chopped aromatic herbs, the milk, the salt and the pepper, then mix everything well 3.

Now debone the quails 4, that is, remove the bones without removing the skin and leave the quail whole. Stuff the quails with the stuffing 5 and tie with kitchen twine 6.

Brush the skin with oil and lemon 7 then salt lightly. Place the quails on a baking sheet with the potatoes 8 and bake at 180°C for about 40 minutes. Now serve your stuffed quails with roast potatoes 9.

Tips

You can also stuff stuffed quail minced meat or with rice, potatoes e greenery. You can also wrap the quail with the pancettahey grain where he lardto make them even more delicious.

storage room

You can store the stuffed quail in the fridge for 1-2 daysinside an airtight container.