Quail Stuffed With Cornbread And Andouille Dressing Recipes

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ANDOUILLE CORNBREAD STUFFED QUAIL, RED EYE GRAVY



Andouille Cornbread Stuffed Quail, Red Eye Gravy image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 21

1 tablespoon grapeseed oil
1/4 cup diced andouille
1 teaspoon minced garlic
1/2 cup chicken stock
1 tablespoon minced fresh parsley
1 tablespoon minced fresh thyme
1 teaspoon minced fresh tarragon
1 teaspoon ginger powder
Salt and ground pepper
2 cups crushed or pureed cornbread
2 tablespoons unsalted butter
1/4 cup minced red onion
1/4 cup diced tasso ham
1/4 cup coffee
1/2 cup veal stock
1 tablespoon minced fresh parsley
4 whole quail
1 tablespoon unsalted butter, at room temperature
Salt and ground pepper
2 cups mashed potatoes, for serving
24 halved braised Brussels sprouts, for serving

Steps:

  • For the stuffing: In a pan over high heat, add the oil and allow to warm. Then reduce the heat and add the andouille and garlic, warming for 2 minutes, stirring throughout. Once warmed, add the stock, herbs, ginger powder and salt and pepper to taste, and again warm for 2 minutes. Once heated, remove and add to the cornbread and fold all the ingredients together. Allow to sit or rest for 20 minutes before stuffing the quail. This will allow all ingredients to bloom together, creating the stuffing.
  • For the red eye gravy: In a small saucepan, warm the butter until melted, and then add the onions and cook until softened, 2 to 3 minutes. Once the onions are cooked, add the tasso and allow the onions and tasso to blend for 2 minutes. Next, add the coffee and allow the liquid to reduce by half in volume. Once the coffee has reduced, add the stock and parsley, reduce the heat to medium-low and allow to simmer for 10 to 12 minutes. Once finished, hold warm until serving.
  • For the quail: Preheat the oven to 375 degrees F. To stuff and cook the quail, portion the stuffing into 4 portions and then fill each quail cavity. Once stuffed, rub the exterior of the birds with the butter and sprinkle with salt and pepper. Then bake for 16 to 18 minutes (or fry in in preheated 375 degree oil for 4 minutes), ensuring the stuffing is warmed above 165 degrees. Once cooked, remove from the oven and rest the quail while plating the remainder of ingredients.
  • To plate, portion quarter of the potatoes to the center of a plate, then add Brussels to the side of the potatoes, then top the potatoes with a quail and finish with the prepared sauce.

CORNBREAD AND ANDOUILLE DRESSING



Cornbread and Andouille Dressing image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 24

2 teaspoons unsalted butter
1/2 pound andouille, cut into 1/2-inch pieces
1 1/2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
1 tablespoon minced garlic
Basic Cornbread, recipe follows
3 slices white or whole wheat bread, torn into 1/2-inch pieces
1/2 cup chopped green onions
1/3 cup chopped fresh parsley
2 teaspoons chopped fresh thyme
1teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
2 large eggs, beaten
1 to 2 cups chicken stock, as needed
1 tablespoon plus 1/4 cup vegetable oil
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cayenne
1 cup buttermilk
1 egg

Steps:

  • Preheat the oven to 350 degrees F. Generously butter a 13 by 9-inch baking dish and set aside.
  • In a large skillet, cook the sausage until brown and the fat is rendered, about 5 minutes. Add onions, celery, bell peppers, and garlic, and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool.
  • With your fingers, crumble the corn bread into the bowl, add bread, the green onions, parsley, and thyme, and mix well with your hands. Add the salt, pepper, cayenne, and eggs, and mix well with your hands. Add enough broth, 1/2 cup at a time, to moisten the dressing, being careful not to make it mushy.
  • Transfer to the prepared dish and cover with aluminum foil. Bake until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 minutes.
  • Preheat the oven to 400 degrees F.
  • Pour the vegetable oil into a 9-inch baking pan or heavy cast iron skillet. Place the pan into the oven as it preheats, allowing it to heat for at least 10 minutes.
  • Combine the cornmeal, flour, baking powder, salt, and cayenne in a large mixing bowl and stir with a wooden spoon. Add the buttermilk and egg to the mixture, and stir well to blend. Pour the cornmeal batter into the preheated pan and bake in the oven for 25 minutes or until lightly golden brown. Remove from the oven and let cool before serving or using in the dressing.

SOUTHERN STUFFED QUAIL



Southern Stuffed Quail image

A truly Southern recipe. A good side dish to go with this is sweet potatoes. You can also grill over coals.

Provided by COOKIEMONSTOR0909

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 45m

Yield 8

Number Of Ingredients 9

¼ cup ground pork
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped carrots
2 tablespoons finely chopped celery
1 clove chopped fresh garlic
2 ½ tablespoons fresh bread crumbs
ground black pepper to taste
8 quail, cleaned and split lengthwise
1 tablespoon bacon drippings

Steps:

  • Preheat the oven broiler.
  • In a bowl, mix the pork, parsley, carrots, celery, garlic, bread crumbs, and pepper.
  • Arrange the quail in a baking dish. Separate the skin from the breast of each quail, and stuff with equal amounts of the stuffing mixture. Brush with bacon drippings.
  • Broil the quail 7 minutes on each side in the preheated oven, or to a minimum internal temperature of 180 degrees F (85 degrees C).

Nutrition Facts : Calories 230.7 calories, Carbohydrate 1 g, Cholesterol 88.1 mg, Fat 14.4 g, Fiber 0.2 g, Protein 23 g, SaturatedFat 4.1 g, Sodium 71.4 mg, Sugar 0.2 g

STUFFED QUAIL



Stuffed Quail image

Provided by Marc Murphy

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 12

6 ounces whole-grain bread, cut into 1/4-inch cubes
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 cup chopped yellow onion
1/2 cup diced carrot
1/2 cup diced celery
1 tablespoon minced garlic
4 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh sage
1 cup chicken stock, plus more if needed
8 quail, semi-boneless (with leg and thigh-bone, or ask your butcher to debone)

Steps:

  • Preheat oven to 425 degrees F.
  • Place the bread on a rimmed baking sheet and drizzle with olive oil and salt. Toast for 5 to 8 minutes, until crisp. Transfer to a large bowl.
  • In a heavy-bottomed skillet over medium-high heat, heat the butter until it's melted and foamy. Add the onion, carrot, celery and garlic and cook, stirring, until the vegetables are tender, about 10 minutes. Stir in the parsley, sage and chicken stock. Season with salt and pepper. Add the toasted bread and toss to combine. If you need more liquid for the bread, add more chicken stock 1/4 cup at a time. Remove pan from heat and allow to cool to room temperature
  • Preheat the oven to 350 degrees F.
  • Once the stuffing is cool, wear kitchen rubber gloves to stuff the cavity of the quails with about 1 cup of stuffing per quail. Place the remaining stuffing on the bottom of a roasting pan or large cast-iron skillet. Season the quail with salt and pepper and rest on top of the stuffing. Roast the quail for 15 to 20 minutes or until juices run clear when you pierce the skin. Serve right away.

SHRIMP AND ANDOUILLE STUFFED QUAIL WITH SPICY WHITE WINE SAUCE



Shrimp and Andouille Stuffed Quail with Spicy White Wine Sauce image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 22

2 tablespoons butter, plus more for coating quail
1/2 cup chopped celery
1 cup chopped onion
2 teaspoons chopped thyme
1 teaspoon minced garlic
1/2-pound shrimp, peeled and deveined
1/4-pound andouille sausage, quartered and sliced
2 cups chicken or shrimp stock or broth
2 cups bread, crust removed, cubed, lightly toasted
1/2 cup chopped green onion
3 tablespoons chopped parsley leaves
Salt and pepper
Hot pepper sauce (recommended: Tabasco)
8 semi-boneless quail (about 4 ounces each), split down the back
Spicy White Wine Sauce, recipe follows
2 tablespoons chopped shallots
1/2 cup white wine
1 cup chicken or shrimp stock or broth
1/4 cup hot sauce (recommended: Crystal)
3 tablespoons butter, cut into tablespoons
Squeeze fresh lemon juice
Pinch salt

Steps:

  • Preheat oven to 425 degrees F.
  • Melt butter in a saute pan over medium heat and cook celery, onion, thyme and garlic until wilted. Toss in shrimp and cook for 3 minutes. Add sausage to the pan, then stock. Place bread cubes in a bowl and pour the shrimp mixture over. Stir to completely moisten the bread, then add the green onions, parsley, and season with salt, pepper, and hot sauce, to taste. Let stuffing cool and then divide into 8 portions. Wrap 1 quail around each portion, using toothpicks to secure the back. Rub each quail with a little butter and season with salt and pepper. Place quail on baking sheet (not too close together) and roast for 12 to 15 minutes until golden brown and firm, but not dry. To serve, place 2 quails on each of 4 dinner plates and spoon sauce over top.
  • Place shallots, white wine, broth, and hot sauce in a small pot and bring to a boil. Cook until reduced to about 3 tablespoons and then whisk in butter, 1 tablespoon at a time. Finish with a squeeze of lemon and a pinch of salt, if necessary. Spoon sauce over quail and serve.

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