Jul 14 2026
Restaurants›The Firehouse Restaurant›Stuffed Quail Recipe

Stuffed Quail Recipe

Inspired by The Firehouse Restaurant
Time1h 30m
Serves4

with quinoa-apple stuffing, turnip & carrot pavé, brussels sprouts, and sweet potato purée

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Ingredients

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Quail

Stuffing

Turnip & Carrot Pavé

Brussels Sprouts

Sweet Potato Purée

Method

Preparation of Stuffing

  1. 1

    Cook Quinoa

    Rinse quinoa under cold water. In a saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes until liquid is absorbed.

  2. 2

    Sauté Vegetables

    In a skillet, heat olive oil over medium heat. Add onion, celery, and diced apple. Sauté until soft, about 5-7 minutes. Add cooked quinoa, thyme, sage, and walnuts. Stir to combine.

Prepare Quail

  1. 3

    Stuff Quail

    Preheat oven to 375°F (190°C). Stuff each quail with the quinoa-apple mixture. Tie the legs together with kitchen twine if desired.

  2. 4

    Season and Roast

    Rub the quail with olive oil, salt, and pepper. Place in a roasting pan and roast for 25-30 minutes, or until cooked through.

Turnip & Carrot Pavé

  1. 5

    Cook and Layer

    In a pot, boil turnip and carrot slices until tender, about 10 minutes. Drain and layer in a baking dish. Dot with butter, season with salt and pepper, and bake at 375°F (190°C) for 20 minutes.

Brussels Sprouts

  1. 6

    Sauté Brussels Sprouts

    In a skillet, cook chopped bacon until crispy. Add trimmed brussels sprouts and sauté for 10-15 minutes until tender and browned.

Sweet Potato Purée

  1. 7

    Cook Sweet Potatoes

    Boil sweet potatoes in salted water until tender, about 15 minutes. Drain and mash with butter, salt, and pepper until smooth.

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