Quail Stuffed with Cornbread and Andouille Dressing

Total Time:
2 hr 20 min
15 min
2 hr 5 min


  • 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
  • Preheat the oven to 400 degrees F.

  • Lay the quail, skin side down, on a work surface. Season with the rub. Divide the cornbread dressing into 8 equal portions and shape into balls. Place a ball in the center of each quail and bring the sides of the birds together to overlap.

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

  • Mound the greens in the center of the platter. Arrange the quail on top of greens.

Rustic Rub:
  • 8 tablespoons paprika

  • 3 tablespoons cayenne

  • 5 tablespoons freshly ground black pepper

  • 6 tablespoons garlic powder

  • 3 tablespoons onion powder

  • 6 tablespoons salt

  • 2 1/2 tablespoons dried oregano

  • 2 1/2 tablespoons dried thyme

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

  • Cornbread and Andouille Dressing:

  • 1 tablespoon vegetable oil

  • 1/2 pound andouille sausage, finely chopped

  • 1/2 cup chopped onions

  • 1/4 cup chopped bell peppers

  • 1/4 chopped celery

  • 4 cups crumbled cornbread

  • 2 cups water

  • 3/4 teaspoon salt

  • 1/8 teaspoon cayenne

  • Heat the oil in a large skillet over medium heat and brown the andouille about 3 minutes. Add the onions, bell peppers, and celery. Saute for about 5 minutes, or until the vegetables are wilted. Add the cornbread and water and mix well. Season with the salt and cayenne. Cook, stirring, for 2 to 3 minutes. Remove from the heat.

  • Let cool to room temperature before stuffing.

  • Southern Cooked Greens:

  • 1/4 pound bacon, chopped

  • 1 cup julienne onions

  • Salt and pepper

  • Pinch cayenne

  • 1 tablespoon minced shallots

  • 1 tablespoon minced garlic

  • 1 (12-ounce) bottle beer

  • 2 tablespoons rice wine vinegar

  • 1 teaspoon molasses

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

  • In a large pot, render bacon until crispy, about 5 minutes. Add the onions and cook for about 6 to 7 minutes or until the onions are wilted. Season the mixture with salt, pepper and pinch of cayenne. Add the shallots and garlic and cook for 2 minutes. Stir in the beer, vinegar, and molasses. Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, uncovered for about 1 hour and 15 minutes.

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