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1
For the stuffing: In a pan over high heat, add the oil and allow to warm.
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2
Then reduce the heat and add the andouille and garlic, warming for 2 minutes, stirring throughout.
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3
Once warmed, add the stock, herbs, ginger powder and salt and pepper to taste, and again warm for 2 minutes.
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4
Once heated, remove and add to the cornbread and fold all the ingredients together.
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5
Allow to sit or rest for 20 minutes before stuffing the quail.
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6
This will allow all ingredients to bloom together, creating the stuffing.
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7
For the red eye gravy: In a small saucepan, warm the butter until melted, and then add the onions and cook until softened, 2 to 3 minutes.
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8
Once the onions are cooked, add the tasso and allow the onions and tasso to blend for 2 minutes.
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9
Next, add the coffee and allow the liquid to reduce by half in volume.
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10
Once the coffee has reduced, add the stock and parsley, reduce the heat to medium-low and allow to simmer for 10 to 12 minutes.
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11
Once finished, hold warm until serving.
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12
For the quail: Preheat the oven to 375 degrees F. To stuff and cook the quail, portion the stuffing into 4 portions and then fill each quail cavity.
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13
Once stuffed, rub the exterior of the birds with the butter and sprinkle with salt and pepper.
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14
Then bake for 16 to 18 minutes (or fry in in preheated 375 degree oil for 4 minutes), ensuring the stuffing is warmed above 165 degrees.
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15
Once cooked, remove from the oven and rest the quail while plating the remainder of ingredients.
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16
To plate, portion quarter of the potatoes to the center of a plate, then add Brussels to the side of the potatoes, then top the potatoes with a quail and finish with the prepared sauce.
