Directions:
- Rub quail with the rosemary, black pepper, and salt (and Tony Chachere’s, if preferred).
- Prepare stuffing by sautéing remaining vegetables and basil in butter until tender.
- In a mixing bowl combine sautéed vegetables with cracker meal, crawfish, eggs, salt and pepper to taste. Mix well.
- Stuff quail liberally and bake in 350 degree F oven for 45 minutes or until done. Don’t overcook.
- Baste with butter once while cooking.
- Place cooked quail on bed of brown or wild rice. Cherry sauce is optional.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 522.97 Kcal (2190 kJ) | ||
| Calories from fat | 272.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.33g | 47% | |
|---|---|---|---|
| Cholesterol | 461.43mg | 154% | |
| Sodium | 223.76mg | 9% | |
| Potassium | 298.05mg | 6% | |
| Total Carbs | 32.66g | 11% | |
| Sugars | 3.2g | 13% | |
| Dietary Fiber | 3.14g | 13% | |
| Protein | 29.98g | 60% | |
| Vitamin C | 8.9mg | 15% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 3.2mg | 18% | |
| Calcium | 93.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 170.56 Kcal (714 kJ) | ||
| Calories from fat | 89.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.89g | 47% | |
|---|---|---|---|
| Cholesterol | 150.49mg | 154% | |
| Sodium | 72.98mg | 9% | |
| Potassium | 97.21mg | 6% | |
| Total Carbs | 10.65g | 11% | |
| Sugars | 1.04g | 13% | |
| Dietary Fiber | 1.02g | 13% | |
| Protein | 9.78g | 60% | |
| Vitamin C | 2.9mg | 15% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 1mg | 18% | |
| Calcium | 30.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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