Roasted Quail with Cranberry-Orange-Pecan Stuffing
Roasted Quail with Cranberry-Orange-Pecan Stuffing might be just the main course you are searching for. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 846 calories, 44g of protein, and 39g of fat each. Thanksgiving will be even more special with this recipe. Not Head to the store and pick up butter, cranberries, salt, and a few other things to make it today. To use up the cranberries you could follow this main course with the Bread Pudding with Dried Cranberries as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 1 hour and 57 minutes.
Instructions
Cook cranberry juice and sugar in a saucepan over medium heat, stirring constantly, 25 minutes or until sugar melts and mixture thickens.
Add cranberries and orange rind; cook, stirring constantly, 2 minutes or until cranberries pop.
Remove cranberry glaze from heat; let cool.
Stir together orange juice and melted butter.
Spoon about 1/4 cup Cranberry-Orange-Pecan Stuffing into each quail, and tie legs together with string.
Sprinkle with salt and pepper; place in a shallow roasting pan.
Brush with orange juice mixture.
Bake at 325 for 1 hour, basting quail with orange juice mixture every 15 minutes. Broil 5 1/2 inches from heat 3 to 4 minutes or until golden, if necessary.
Serve with cranberry glaze.