Best 2 Roasted Quail With Brioche And Chorizo Stuffing Recipes

Roasted quail is a delectable dish that effortlessly combines the tender, succulent meat of quail with the delectable and savory flavors of brioche and chorizo stuffing. This culinary masterpiece offers a delightful balance of textures, with the crispy skin of the quail providing a satisfying crunch, while the moist, flavorful stuffing melts in your mouth. Embark on a culinary journey as we explore the secrets to crafting the perfect roasted quail with brioche and chorizo stuffing, promising an unforgettable dining experience.

Here are our top 2 tried and tested recipes!

EMERIL LAGASSE CHORIZO STUFFING

Emeril Lagasse Chorizo Stuffing image

Provided by Emeril Lagasse

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/4 cup chopped green bell pepper
Salt and freshly ground black pepper to taste
1 tablespoon chopped garlic
12 slices white sandwich bread
1 cup chicken stock
Pinch crushed red pepper
1/4 cup chopped fresh parsley leaves
1 large egg
1 tablespoon olive oil
1/4 pound ground pork
1/4 pound fresh chorizo sausage, casings removed, crumbled
1 cup chopped yellow onion
1 cup chopped celery

Steps:

Preheat oven to 350 degrees F. Heat the oil in a large saute pan over medium heat. Add the pork and chorizo and cook until completely browned. Add the onions, celery and bell pepper, season with salt and pepper and cook, stirring until the vegetables are soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat. Put the bread in a large rectangular glass baking dish and pour in the chicken stock. Soak for 10 to 15 minutes. Remove and squeeze each slice, reserving the stock. In a large mixing bowl, combine the bread and stock with the pork and vegetable mixture. Mix well. Season with salt, black pepper and crushed red pepper. Stir in the parsley. Let cool completely and season again with salt and black pepper. Add the egg and mix thoroughly. Transfer dressing to a 3 quart baking dish and bake for 30 to 40 minutes or until browned on top.

EASY CHORIZO STUFFING

Easy Chorizo Stuffing image

Kick your up stuffing another notch by adding Mexican chorizo. To make it easy, I used prepackaged chorizo found in the refrigerated section of all markets.

Provided by Yoly

Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes

Time 30m

Yield 6

Number Of Ingredients 6

Ingredients

1 pound fresh Mexican chorizo
1 cup chopped onion
1 cup diced celery
1 ¼ cups water
¼ cup butter
1 (6 ounce) package dry stuffing mix (such as Stove Top®)

Steps:

Remove casings from chorizo. Cook with onions and celery in a large skillet until chorizo is crumbly and browned and onions and celery are softened, 7 to 9 minutes. Remove from the skillet, add to a large bowl, and set aside.
Bring water to a boil in the same skillet. Add butter to the boiling water and allow to melt. Pour stuffing mix into the boiling water and remove from heat. Stir and cover with a lid. Allow stuffing to stand for 5 minutes. Fold in chorizo mixture and stir until well combined.

Nutrition Facts : Calories 466.3 calories, Carbohydrate 25.8 g, Cholesterol 73.9 mg, Fat 31.8 g, Fiber 1.6 g, Protein 18.2 g, SaturatedFat 13.8 g, Sodium 1270.7 mg, Sugar 3.8 g

Tips for Making Roasted Quail with Brioche and Chorizo Stuffing:

To ensure even cooking, make sure the quails are roughly the same size.
For a crispy skin, pat the quails dry before roasting.
Use a meat thermometer to check that the quails are cooked through. The internal temperature should reach 165°F (74°C).
Let the quails rest for 5-10 minutes before carving to allow the juices to redistribute.
Serve the quails with your favorite sides, such as roasted vegetables, mashed potatoes, or a salad.

Conclusion:

Roasted quail with brioche and chorizo stuffing is a delicious and elegant dish that is perfect for a special occasion. The combination of tender quail meat, flavorful stuffing, and crispy skin will surely impress your guests. Give this recipe a try and enjoy a truly unforgettable meal.