11/20/2025
Thanksgiving Recipe: Herb-Stuffed Quail
Since so many of you ask for holiday ideas, here’s a simple but beautiful recipe you can make with our quail—perfect for small gatherings, or as a stunning side-by-side with your turkey.
Herb-Stuffed Roasted Quail
Serves: 2–4
Time: 45 minutes
Ingredients
4 Cavendish Gamebirds quail
1 cup fresh bread crumbs
2 tbsp melted butter
2 tbsp chopped fresh herbs (thyme, sage, parsley)
1 small shallot, minced
Salt & pepper
Olive oil
Optional: a splash of white wine or chicken stock for the pan
Instructions
Preheat oven: 400°F.
Make the stuffing:
In a small bowl, combine bread crumbs, melted butter, herbs, shallot, a pinch of salt, and a few grinds of pepper. Mix until just moistened.
Stuff the quail:
Lightly season each quail with salt and pepper, then spoon the stuffing into the cavity. Don’t pack it too tightly—just enough to fill.
Sear the birds:
Heat a little olive oil in an oven-safe skillet over medium-high heat. Sear quail on all sides until golden brown, about 2 minutes per side.
Roast:
Transfer the skillet to the oven and roast 12–15 minutes, until the quail are just cooked through (internal temp about 160–165°F).
Optional pan sauce:
Remove quail from the pan, add a splash of wine or stock, scrape up the browned bits, and reduce for 1–2 minutes. Spoon over the birds.
Serve warm with roasted root vegetables, wild rice, or a simple green salad.
