1 large onion, finely chopped
8 rashers bacon, finely diced
4 tbsp canned chestnuts
1 cup dried cranberries
Fresh breadcrumbs (6 standard white slices' worth)
Rind + juice of 1 lemon
1/2 cup toasted pine nuts
1 tbsp dried thyme and sage
3 tbsp chopped parsley
Sea salt + freshly ground pepper
Half tsp grated nutmeg
1 1/2 cups pork sausage meat (I used 8 pork chipolatas skin removed)
Add 1 tbsp olive oil to a frying pan and sauté the onion for 5 minutes until soft, add another tbsp oil, then the bacon and fry for 10 minutes until bacon is browned.
Remove from heat and place into a large mixing bowl, into which add everything else and mix well with your hands.
Stuff the quails with the mixture and truss the birds to avoid the stuff falling out whilst cooking.
Cook in a 180 ̊C oven for 1 hour or so until meat is cooked. You can add the remaining stuffing mix into a baking tray, cover with foil and cook in oven whilst birds are roasting.