Apple-Stuffed Quail With Grapes Recipe

5 from 1 vote

Don't limit yourself to chicken as your go-to poultry choice. This decadent quail dish will impress and delight any diner.

Course Main Course

Cuisine American

Keyword apple stuffed, grape, quail

Prep Time 20

Cook Time 1

Total Time 1 20

Servings people

Calories 584kcal

Cost 15

Preheat your oven to 425 F.
Rinse the quail and pat dry; season to taste with salt and pepper.
4 whole plucked quail, Sea salt and freshly ground black pepper
In a bowl, combine the apple, cranberries, minced rosemary, garlic, and olive oil; season to taste.
1 apple, ½ cup fresh cranberries, 1 tbsp. fresh rosemary, 2 garlic cloves, 2 tbsp. extra virgin olive oil, Sea salt and freshly ground black pepper
Stuff the quail with the apple-cranberry mixture and wrap it with two bacon slices. Secure with cooking twine as needed.
8 bacon slices
Take half of the grapes and place them on the bottom of a roasting pan; mash lightly with a potato masher or fork.
1 lb. red seedless grapes
Place the quail on top of the mashed grapes and pour in the chicken stock; surround the quail with the remaining grapes.
½ cup chicken stock
Top each quail with a rosemary sprig.
4 rosemary sprigs
Roast in the oven for 1 hour or until the quail are fully cooked.
Serve the quail with roasted grapes.