I saw some lovely quails at the butcher the day before Christmas. I could smell the aroma of quails baking in my oven with an Asian fusion stuffing of sultana, warm apple, leek, sliced almond, herbs (parsley, oregano, thyme, ginger, garlic, thinly sliced kaffir lime leafs), spices (cinnamon, smoked paprika, Chinese five-spice), hoisin sauce, macadamias oil, sesame oil and panko crumbs – great to share with a few friends over a few wines on Christmas eve !
The stuffing I made was so yum, simple & versatile. The hoisin sauce harmonized the ingredients beautifully. You can use this stuffing for roast pork, turkey, chicken, and of course, quails. For stuffing the quails, I also pan fried the quails’ livers & hearts with butter, roughly chopped and added to the stuffing.