Spiced Pork Loin by chef Adam Bordonaro from The 12 Dishes of Christmas

The 12 Dishes of Christmas

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Stuffed Carolina Quail by chef Vincent Pouessel

This recipe screams decadence, with a black truffle and foie gras stuffing. It doesn’t stop there, though. After being stuffed, each quail is wrapped in slices of bacon so that it’s flavorful and dynamic on the outside just as it is on the inside. 

Click here to see the Stuffed Carolina Quail Recipe