Stuffed Quail with Sweet Potato Puree


This dish is a great way to impress your guests with a beautiful presentation, while still keeping the overall dish fairly simple to make. The quail are stuffed with a mixture of garlic, sage and other herbs, then roasted until golden brown. They are served on a bed of creamy sweet potato puree, and finished with a drizzle of balsamic reduction.


– 6 quail
– 2 cloves garlic, minced
– 1 shallot, minced
– 1/4 teaspoon dried sage
– 1/4 teaspoon dried thyme
– 1/4 teaspoon dried rosemary
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 1 pound sweet potatoes, peeled and cubed
– 1 cup chicken broth
– 1/4 cup heavy cream
– 1 tablespoon honey
– 2 tablespoons balsamic vinegar


1. Preheat oven to 400 degrees F.

2. In a small bowl, combine garlic, shallot, sage, thyme, rosemary, salt and pepper.

3. Rub the mixture all over the quail.

4. Heat olive oil in a large skillet over medium-high heat.

5. Add the quail and cook for about 3 minutes per side, until browned.

6. Transfer to a baking sheet and roast in the oven for about 15 minutes, until cooked through.

7. Meanwhile, add the sweet potatoes to the same skillet you used to cook the quail.

8. Add chicken broth and cream, and bring to a simmer.

9. Cook for about 10 minutes, until the sweet potatoes are tender.

10. Mash the potatoes with a potato masher or an immersion blender.

11. Stir in honey and balsamic vinegar.

12. Serve the quail on top of the sweet potato puree.

Potential changes & improvements

– If you want a little more of a crispy skin on the quail, you could try pan-frying them before roasting in the oven.
– For a richer sweet potato puree, you could substitute some of the chicken broth for additional heavy cream.
– If you’re not a fan of balsamic vinegar, you could try using a different type of vinegar, or even just a squeeze of fresh lemon juice.

What other food it works well with?

This dish would go well with a simple green salad and some crusty bread.

Common Mistakes

– Not cooking the quail long enough. Be sure to cook them until they are no longer pink in the center.
– Not mashing the sweet potatoes well enough. You want them to be smooth and creamy, so take the time to mash them well, or use an immersion blender for a completely smooth puree.

Nutritional Information

– 6 quail: 940 calories, 60g fat, 20g saturated fat, 2170mg sodium, 8g carbs, 2g fiber, 4g sugar, 88g protein
– 1 pound sweet potatoes, peeled and cubed: 180 calories, 0g fat, 0g saturated fat, 70mg sodium, 42g carbs, 7g fiber, 10g sugar, 4g protein
– 1 cup chicken broth: 40 calories, 0g fat, 0g saturated fat, 940mg sodium, 4g carbs, 0g fiber, 0g sugar, 2g protein
– 1/4 cup heavy cream: 200 calories, 20g fat, 12g saturated fat, 40mg sodium, 1g carbs, 0g fiber, 0g sugar, 1g protein
– 1 tablespoon honey: 64 calories, 0g fat, 0g saturated fat, 0mg sodium, 17g carbs, 0g fiber, 17g sugar, 0g protein
– 2 tablespoons balsamic vinegar: 34 calories, 0g fat, 0g saturated fat, 0mg sodium, 9g carbs, 0g fiber, 4g sugar, 0g protein


– Quail
– Garlic
– Shallot
– Sage
– Thyme
– Rosemary
– Olive oil
– Sweet potatoes
– Chicken broth
– Heavy cream
– Honey
– Balsamic vinegar

Leave a Comment

Your email address will not be published. Required fields are marked *