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Fig stuffed quail with roasted Brussels sprouts

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KANSAS CITY, Mo. -- If you're hosting the holiday dinner this year and really want to impress your guests Chef Renee Kelly of Renee Kelly's Harvest has a recipe for you. She visited Fox 4 Thursday to demonstrate how to make fig stuffed quail with roasted Brussels sprouts.

Fig stuffed quail with roasted Brussels sprouts

Quail
8 each quail- ribs carefully removed
8 strips sliced bacon
2 Tablespoons honey
3 Tablespoons orange juice
3 Tablespoons chicken broth

Stuffing
8 ounces mild Italian sausages
2 large shallots
2 celery stalks
6 ounces dried black figs
1 cup canned low-salt chicken broth
3 tablespoons bourbon
1 teaspoon fresh thyme chopped
4 cups breadcrumbs
12 ounces chopped pecans

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6:30 p.m. and 8:30 p.m.
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$125 per guest

Cooking Classes with Renee Kelly
$75 per person

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