-
1
Preheat the oven to 450F.
-
2
Quarter and core the apples.
-
3
Dice half of them and set aside.
-
4
Thinly slice the remainder lengthwise and set aside.
-
5
In a medium saute pan, heat the olive oil over medium-high heat.
-
6
Add the carrot, celery, shallots, and diced apples and saute until softened, about 5 minutes.
-
7
Transfer to a bowl and add the crumbled corn bread, then add the chicken broth, melted butter, thyme, and chopped pecans and toss thoroughly with your hands to combine.
-
8
Season with salt and pepper.
-
9
Sprinkle the cavity of each quail with salt and pepper, then stuff a little of the corn bread mixture inside.
-
10
Season the outside of the quail with salt and pepper and tie the legs together with kitchen twine.
-
11
Heat the oil over high heat in a heavy ovenproof saute pan just large enough to hold the quail without touching each other.
-
12
Add the quail and sear, turning occasionally, until golden, 4 to 6 minutes.
-
13
Transfer the pan to the oven and roast the quail, for 6 to 9 minutes; the breast meat should still be a rosy color.
-
14
Meanwhile, in a medium bowl, toss the lettuce with the remaining apples and pecans and just enough of the vinaigrette to coat.
-
15
Remove the string from the quail.
-
16
Arrange the salad on serving plates and place the quail alongside.
-
17
Drizzle a little more vinaigrette over each quail and serve.
