Cider-Glazed Quail with Sausage & Apple Stuffing

I have been wanting to try out a quail recipe for a very long time.  After deciding to stuff these little birds — I knew a mixture of sausage and apple would not disappoint!

prep time:10 min
cook time:40 min
ready in:50 min
  • 4 whole quail
  • 1 tbsp. olive oil
  • 1 shallot, minced
  • 6 oz. Italian sausage
  • 1 small apple, finely chopped
  • 1/4 c. pecans, finely chopped
  • 1 tsp. thyme
  • salt & pepper to taste
  • 1/2 c. apple cider
  • 1 tbsp. raw honey
  • 1 tbsp. grassfed butter
  • Start by rinsing your quail, pat them dry with a paper towel.
  • Heat the olive oil over medium heat in a large skillet. Add shallot and stir until translucent.
  • Add the Italian sausage and break up with a wooden spoon until it is finely crumbled. Continue to cook sausage until it is browned.
  • Add apple, pecans and thyme. Stir to combine and let the apple cook down a bit — 3-5 minutes.
  • Set the stuffing aside and let it cool slightly. Meanwhile, whisk together the apple cider and honey in a small saucepan over medium-high heat.
  • Allow the cider/honey mixture to come to a boil and let it simmer until it reduces by half. This will be 5-10 minutes. Once your glaze has reduced, remove from heat and add the tablespoon of butter. Whisk until butter is melted and well combined.
  • Sprinkle salt and pepper over each bird. Carefully stuff each cavity with your stuffing — don’t pack it in, but you should use over half of your stuffing.
  • Tie each quail’s legs together with kitchen twine. If you don’t have any don’t worry about it.
  • Brush birds with the cider/honey glaze. Roast them in a preheated 350 degree oven for 20-25 minutes.
  • Remove the birds. Set your oven to broil, and brush them with more glaze. Place them under the broiler for 2-3 minutes. This gives them a nice crispy outside and caramelizes the honey! Remove them and brush with glaze a final time.
  • Serve each quail over a bed of the stuffing you have left over.