Sausage-, Rice- and Mushroom-Stuffed Boneless Quail Recipe

Stuff deboned quail (or any game bird) with this flavorful and versatile stuffing blend.

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
5-7
serves
Medium
difficulty

This is one of our favorite stuffing recipes for any game bird, from turkey on down to quail. It combines diced Conecuh Sausage, long-grain and wild rice, minced shallot, oyster or shitake mushrooms and any hearts and livers saved when cleaning the birds.

The boneless, stuffed quail are easy to eat with a knife and fork.

On larger birds, dice the hearts and livers, on small birds like quail, simply toss them in whole (the stuffing is still pretty good without any offal, if desired.)

Save the hearts and liver when you clean your birds for extra flavorful stuffing.

Start by rendering out the sausage. Add the shallots and mushrooms and simmer until everything is done. Stuff it into the cavity of whatever bird you happen to be grilling, roasting or baking. For this recipe, we stuffed boneless quail.

Prepare the stuffing in a large skillet.

Since the skin on young quail is prone to tearing, simply spoon a bit of stuffing into the center of the bird and wrap the boneless quail around it. Pin in place with toothpicks.

We grilled these on the Traeger Grill at 325 degrees. They only take about 20 to 25 minutes to cook through.

 

Ingredients

10 quail, boneless

1 tablespoon kosher shalt

1 tablespoon herbed poultry seasoning blend

 

Stuffing mixture

1/2 pound diced Conecuh Sausage

2 cups long grain and wild rice, prepared

2 shallots, diced

1 cup shitake or oyster mushrooms, diced

any hearts and/or livers saved from cleaning the birds (optional)

½ cup water

Cooking Instructions

Debone the quail. Prepare the rice according to package directions. Start the stuffing by sautéing the diced sausage. Once the sausage has begun to cook and release a bit of grease, add the shallot, hearts, livers and mushrooms. Sauté for 5 minutes. Add the water and continue simmering for another 5 minutes or until the shallots are cooked through and the mushrooms tender.

Stir in the cooked rice and continue simmering until everything is warmed through. Remove the stuffing from the heat and allow to cool a few minutes.

Use a spoon to add a tablespoon or two of the stuffing to the quail. Pin closed with toothpicks.

Fill the boneless quail with stuffing. Use toothpicks to secure torn skin.

Sprinkle the outside of the quail with a mixture of kosher salt and poultry seasoning herb blend.

Grill the quail for 20 to 25 minutes until the skin is golden brown the quail cooked through.

Grill the stuffed quail until they are just cooked through at the thigh and the skin is golden brown.

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