Chorizo & Apple Stuffed Quail with Sage-Pepper Jelly

Menu Part: 
Cuisine Type: 
Four portions

This stuffed quail recipe makes for a great and filling dinner option.


8 quail, semi-boneless
1 ½ cups Toasted Cinnamon Cider Brine (recipe below)
6 oz. chorizo
3 diced shallots
1 oz. minced cilantro
1 diced Roma apple
Sage-Pepper Jelly as needed
Kosher salt and pepper to taste

Toasted Cinnamon Cider Brine
Yield: 1 ½ cups
¼ cup dark brown sugar
¼ cup apple cider vinegar
¾ cup apple cider
3 crushed garlic cloves
1 tbsp. Worcestershire sauce
1 cinnamon stick, toasted
3 tbsp. kosher salt

Sage-Pepper Jelly
Yield: 1 cup
1 cup sugar
2 cups unseasoned rice wine vinegar
5 Fresno peppers
5 green jalapeños
2 finely diced shallots
¼ bunch (about 3 tbsp.) sage, julienned


  1. French wings and remove legs on quail. Place whole breasts in brine for minimum 3 hours, maximum 24 hours.
  2. In sauté pan on medium heat, cook chorizo until crumbly. Add shallots and apple; cook until shallots are translucent. Season to taste with kosher salt and freshly ground black pepper.
  3. Remove from heat and transfer to pan to cool completely. Add minced cilantro to mix, divide evenly into 8 portions and stuff quail breasts.
  4. Roast quail at 350°F for about 10 minutes, brushing with Pepper-Sage Jelly every 2 minutes until cooked thoroughly.

Toasted Cinnamon Cider Brine

  1. Combine all ingredients. Stir to dissolve sugar and salt.

Sage-Pepper Jelly

  1. Combine sugar and vinegar in small saucepan. Bring to a boil. Dice peppers finely.
  2. Add diced shallots, Fresno and jalapeño peppers. Bring to a boil again and reduce heat to simmer. Reduce to syrup consistency and cool completely. Add sage.
Source: University of Redlands (Bon Appétit Management Company)

Additional Tips

Additional Tips

Can be used as a poultry glaze or coating as finishing touch or as spread with some freshly baked naan bread and cream cheese.

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