Charcoal-Grilled Stuffed Quail

Preparation info
  • Yield:

    4 to 8

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

The following is a recipe demonstrated for me by a young master chef from Chapel Hill, North Carolina—Bill Neal, owner and chief cook of the Crook’s Corner Restaurant. I would label it nouveau Southern. It is excellent.


  • 8 cleaned quail (¼ pound each)
  • pound streaky bacon or salt pork, cut into


  • Preheat a charcoal grill until white ash forms on top of the coals.
  • Split each quail neatly along the backbone. Set aside.
  • Put the bacon or salt pork and garlic on a flat surface and chop until almost a paste. Put the mixture in a mixing bowl and add the bread crumbs, carrot, celery, basil, parsley, thyme, salt, and pepper. Blend thoroughly with the fing