Stuffed Boneless Quail with Wild Rice and Sage Stuffing Recipe

Ingredients
<br>- 6 boneless quail
<br>- salt to taste
<br>- 2 teaspoons grated orange zest, divided
<br>- 2 1/2 cups vegetable broth
<br>- 1/2 cup uncooked wild rice
<br>- 1 bay leaf
<br>- 1 tablespoon vegetable oil
<br>- 1 cup diced onion
<br>- 3/4 cup diced celery
<br>- 1/2 cup fresh sage, minced
<br>- 1 egg white
<br>- 1/3 cup toasted walnuts
<br>- 1/2 teaspoon freshly ground black pepper
<br>- 1/4 cup fresh parsley, minced
<br>- 1/2 cup chicken broth
<br><p></p>Directions
<br>step 1: Preheat oven to 375  degrees F (190 degrees C).  Lightly grease a roasting pan.
<br>step 2: Wash quail and rub the inside cavities with salt and 1 teaspoon of orange zest.
<br>step 3: In a medium saucepan bring vegetable broth and rice to a boil.  Add the bay leaf and reduce heat to low; cover and simmer for 35 to 40 minutes, or until liquid is absorbed.
<br>step 4: Meanwhile, heat oil in a medium skillet over medium heat.  Saute onions until translucent; add celery and sage and saute 2 minutes.  Transfer to a medium bowl.  Stir in the egg white, remaining orange zest, walnuts, black pepper, cooked rice and parsley; mix well.  Stuff the cavities of the quail with the rice mixture.  Lightly season the skins with salt and cracked black pepper.
<br>step 5: Bake in preheated oven for 35 to 40 minutes, or until cooked through.
<br>step 6: Remove quail from pan and de glaze with the chicken broth.  Strain and ladle over the quail.
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Ingredients
- 6 boneless quail
- salt to taste
- 2 teaspoons grated orange zest, divided
- 2 1/2 cups vegetable broth
- 1/2 cup uncooked wild rice
- 1 bay leaf
- 1 tablespoon vegetable oil
- 1 cup diced onion
- 3/4 cup diced celery
- 1/2 cup fresh sage, minced
- 1 egg white
- 1/3 cup toasted walnuts
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fresh parsley, minced
- 1/2 cup chicken broth

Directions
step 1: Preheat oven to 375 degrees F (190 degrees C). Lightly grease a roasting pan.
step 2: Wash quail and rub the inside cavities with salt and 1 teaspoon of orange zest.
step 3: In a medium saucepan bring vegetable broth and rice to a boil. Add the bay leaf and reduce heat to low; cover and simmer for 35 to 40 minutes, or until liquid is absorbed.
step 4: Meanwhile, heat oil in a medium skillet over medium heat. Saute onions until translucent; add celery and sage and saute 2 minutes. Transfer to a medium bowl. Stir in the egg white, remaining orange zest, walnuts, black pepper, cooked rice and parsley; mix well. Stuff the cavities of the quail with the rice mixture. Lightly season the skins with salt and cracked black pepper.
step 5: Bake in preheated oven for 35 to 40 minutes, or until cooked through.
step 6: Remove quail from pan and de glaze with the chicken broth. Strain and ladle over the quail.

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