Quail Stuffed with Cornbread and Andouille Dressing
- 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
1 tablespoon minced shallots
1 tablespoon minced garlic
1 (12-ounce) bottle beer
2 tablespoons rice wine vinegar
1 teaspoon molasses
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.
Recipe courtesy Louisiana Real and Rustic, Emeril Lagasse and Marcelle Bienvenu, William Morrow and Company Publishers, New York, 1996
Recipe courtesy of Mario Batali