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Stuffed Quail by James Boyce


12By Jan Walsh // Photography by Beau Gustafson

Manchester Farms is a second-generation family owned and operated quail farm in Columbia, South Carolina. This 380-acre farm produces more than 80,000 Pharoah quail per week, which are fed no growth promotant or hormones. This month, Galley and Garden’s executive chef James Boyce shares his recipe for Roasted Manchester Farm Quail with sage and cornbread stuffing.

Stuffed Quail Ingredients:

2 tablespoons diced bacon

2 tablespoons diced celery

2 tablespoons diced onions

1 cup cubed cornbread

1 tablespoon toasted pine nuts

1 tablespoon golden raisins

1 teaspoon fresh sage

¼ cup chicken stock (or low-sodium chicken broth)

4 3-ounce boneless Manchester farm quails

Salt and pepper to taste

Stuffed Quail Procedure:

Preheat oven to 450 degrees. In a medium sauté pan, cook bacon until crisp. Remove bacon. Add celery and onions, cooking until translucent. Add cornbread, pine nuts, raisins, cooked bacon, and sage. Cook one minute longer.  Remove from heat. Add chicken stock. Adjust seasonings with salt and pepper. Stuff each seasoned quail with one and one half tablespoons of stuffing. Wrap bottom with aluminum foil. Roast for approximately seven to 10 minutes. Remove from oven. Allow quail to rest for five minutes. Serve with a favorite vegetable, such as sautéed Brussels sprouts. Serves four.


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