Quail Stuffed with Cornbread and Andouille Dressing

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Lay the quail, skin side down, on a work surface.

3. 3

   Season with the rub.

4. 4

   Divide the cornbread dressing into 8 equal portions and shape into balls.

5. 5

   Place a ball in the center of each quail and bring the sides of the birds together to overlap.

6. 6

   Place the quail, breast side up, in lightly buttered baking pan and bake for 25 to 30 minutes, or until crispy and brown.

7. 7

   Mound the greens in the center of the platter.

8. 8

   Arrange the quail on top of greens.

9. 9

   8 tablespoons paprika

10. 10

    3 tablespoons cayenne

11. 11

    5 tablespoons freshly ground black pepper

12. 12

    6 tablespoons garlic powder

13. 13

    3 tablespoons onion powder

14. 14

    6 tablespoons salt

15. 15

    2 1/2 tablespoons dried oregano

16. 16

    2 1/2 tablespoons dried thyme

17. 17

    Combine all ingredients and store in an air-tight container.

18. 18

    Cornbread and Andouille Dressing:

19. 19

    1 tablespoon vegetable oil

20. 20

    1/2 pound andouille sausage, finely chopped

21. 21

    1/2 cup chopped onions

22. 22

    1/4 cup chopped bell peppers

23. 23

    1/4 chopped celery

24. 24

    4 cups crumbled cornbread

25. 25

    2 cups water

26. 26

    3/4 teaspoon salt

27. 27

    1/8 teaspoon cayenne

28. 28

    Heat the oil in a large skillet over medium heat and brown the andouille about 3 minutes.

29. 29

    Add the onions, bell peppers, and celery.

30. 30

    Saute for about 5 minutes, or until the vegetables are wilted.

31. 31

    Add the cornbread and water and mix well.

32. 32

    Season with the salt and cayenne.

33. 33

    Cook, stirring, for 2 to 3 minutes.

34. 34

    Remove from the heat.

35. 35

    Let cool to room temperature before stuffing.

36. 36

    Southern Cooked Greens:

37. 37

    1/4 pound bacon, chopped

38. 38

    1 cup julienne onions

39. 39

    Salt and pepper

40. 40

    Pinch cayenne

41. 41

    1 tablespoon minced shallots

42. 42

    1 tablespoon minced garlic

43. 43

    1 (12-ounce) bottle beer

44. 44

    2 tablespoons rice wine vinegar

45. 45

    1 teaspoon molasses

46. 46

    3 pounds greens, such as mustard greens, collard greens, turnip greens, kale, and spinach, cleaned and stemmed

47. 47

    In a large pot, render bacon until crispy, about 5 minutes.

48. 48

    Add the onions and cook for about 6 to 7 minutes or until the onions are wilted.

49. 49

    Season the mixture with salt, pepper and pinch of cayenne.

50. 50

    Add the shallots and garlic and cook for 2 minutes.

51. 51

    Stir in the beer, vinegar, and molasses.

52. 52

    Stir in the greens, a third at a time, pressing the greens down as they start to wilt.

53. 53

    Cook the greens, uncovered for about 1 hour and 15 minutes.

* Per serving · 4 servings · Values may vary.