Quail Stuffed with Cornbread and Andouille Dressing – a delicious recipe with back, Rub, follows. Easy to follow and perfect for any occasion.
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1
Preheat the oven to 400 degrees F.
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Lay the quail, skin side down, on a work surface.
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Season with the rub.
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Divide the cornbread dressing into 8 equal portions and shape into balls.
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Place a ball in the center of each quail and bring the sides of the birds together to overlap.
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Place the quail, breast side up, in lightly buttered baking pan and bake for 25 to 30 minutes, or until crispy and brown.
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Mound the greens in the center of the platter.
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Arrange the quail on top of greens.
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8 tablespoons paprika
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3 tablespoons cayenne
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5 tablespoons freshly ground black pepper
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6 tablespoons garlic powder
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3 tablespoons onion powder
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6 tablespoons salt
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2 1/2 tablespoons dried oregano
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2 1/2 tablespoons dried thyme
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Combine all ingredients and store in an air-tight container.
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Cornbread and Andouille Dressing:
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1 tablespoon vegetable oil
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1/2 pound andouille sausage, finely chopped
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1/2 cup chopped onions
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1/4 cup chopped bell peppers
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1/4 chopped celery
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4 cups crumbled cornbread
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2 cups water
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3/4 teaspoon salt
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1/8 teaspoon cayenne
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Heat the oil in a large skillet over medium heat and brown the andouille about 3 minutes.
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Add the onions, bell peppers, and celery.
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Saute for about 5 minutes, or until the vegetables are wilted.
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Add the cornbread and water and mix well.
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Season with the salt and cayenne.
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Cook, stirring, for 2 to 3 minutes.
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Remove from the heat.
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Let cool to room temperature before stuffing.
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Southern Cooked Greens:
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1/4 pound bacon, chopped
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1 cup julienne onions
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Salt and pepper
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Pinch cayenne
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1 tablespoon minced shallots
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1 tablespoon minced garlic
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1 (12-ounce) bottle beer
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2 tablespoons rice wine vinegar
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1 teaspoon molasses
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3 pounds greens, such as mustard greens, collard greens, turnip greens, kale, and spinach, cleaned and stemmed
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In a large pot, render bacon until crispy, about 5 minutes.
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Add the onions and cook for about 6 to 7 minutes or until the onions are wilted.
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Season the mixture with salt, pepper and pinch of cayenne.
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Add the shallots and garlic and cook for 2 minutes.
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Stir in the beer, vinegar, and molasses.
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Stir in the greens, a third at a time, pressing the greens down as they start to wilt.
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Cook the greens, uncovered for about 1 hour and 15 minutes.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 8 quail, breastbone removed and split down the back (about 3 1/2 ounces each), 4 teaspoons Rustic Rub, recipe follows, 2 cups Cornbread and Andouille Dressing, recipe follows, Southern Cooked Greens, recipe follows.
Yes, Quail Stuffed with Cornbread and Andouille Dressing falls under the General category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.