Sausage-, Rice- and Mushroom-Stuffed Boneless Quail Recipe
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.
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.
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.
10 quail, boneless
1 tablespoon kosher shalt
1 tablespoon herbed poultry seasoning blend
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
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.