How To Make Stuffed Quail - Best Recipe | Charleston Magazine
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Cooking tools:
- Mushroom brush
- Butcher's twine
- Nonstick skillet
- Saute pan
- Saucepan
- Baking sheet
- Serving platter
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Oven
- Stove
- Kettle
Ingredients
- Extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 2 cups Carolina Gold rice
- 4 cups boiling water
- 1 Tbs. kosher salt
- 1/2 lb. Mepkin Abbey oyster mushrooms, cleaned with a mushroom brush
- 1/3 cup chicken stock
- 1 tsp. unsalted butter
- 1 thyme sprig
- 1/2 cup dried cranberries, finely chopped
- 6 semi-boneless quail (Manchester Farms brand recommended)
- Swiss chard leaves, for garnish
- Roasted cherry tomatoes
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