How to Stuff and Roast Boneless Quail!

Chop roasted garlic sausage into small cubes.

Prepare couscous and mention it can be found in stores like Kroger or Walmart.

Make shrimp stock using shrimp shells, garlic, and butter; add water to cover and boil for about 10 minutes to concentrate flavors.

Add tomato paste to the shrimp stock for color.

Cook smoked sausage in browned butter over medium-high heat until done, adding more garlic during cooking.

Strain the shrimp stock to remove shells.

Deglaze the pan with shrimp stock and bring to a boil.

Add couscous to the boiling mixture, stir, turn off the heat, cover, and let sit for 5 minutes.

Fluff couscous with a fork after 5 minutes and add dry parsley and onion powder.

Add ground shrimp powder to intensify shrimp flavor in the couscous.

Preheat oven to 425 degrees.

Season the inside of the quail lightly with seasoning.

Stuff the quail with the prepared couscous, pressing it down to fill the cavity.

Equipment Needed

Spice Level:

Dietary

Allergens