Roasted quail with andouille and pecan cornbread stuffing recipe

Roasted Quail with Andouille and Pecan Cornbread Stuffing recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for roasted quail with andouille and pecan cornbread stuffing is a delicious and hearty dish that combines the flavors of tender quail, spicy andouille sausage, and crunchy pecans. The cornbread stuffing adds a savory and slightly sweet element to the dish, making it perfect for a special occasion or holiday meal. Roasting the quail gives it a crispy skin while keeping the meat juicy and flavorful.

Keywords: roasted quail, andouille sausage, pecan cornbread stuffing, savory, holiday meal.

Roasted quail with andouille and pecan cornbread stuffing recipe details

Roasted quail with andouille and pecan cornbread stuffing recipe, recipe Rating: 4.9
Number of votes:143

Ingredients for Stuffing:

Cornbread (We use Three Rivers Cornmeal Mixand prepare it according to the package directions)

1 to 1-1/2 cup chicken stock

1/2 pound andouille sausage, cut into small dice and sauteed until lightly browned

3/4 cup chopped pecans, lightly toasted

1/4 cup melted sweet, unsalted butter

Salt and freshly ground black pepper to taste

1/4 teaspoon cayenne pepper

8 semi-boneless quail, wing tips removed if desired

Sweet, unsalted butter (just a little to rub on birds and to saute with)

Salt and freshly ground pepper

Instructions:

This entree is perfect when served with black beans and topped with salsa. The stuffing recipe alone works very well with game hens or stuffed pork roast and makes a fabulous holiday stuffing for turkey.

Bake the cornbread in an 8-inch skillet or 8 x 8-inch pan according to package directions and allow it to cook completely. Crumble the cornbread into a mixing bowl and add the cooked sausage, toasted pecans, butter, and seasonings. Mix well to combine. Add the chicken stock in stages until the stuffing will hold together well – you may not need all the stock because you don’t want it to be too mushy. Taste the stuffing to check the seasoning and re-season if needed.

To prepare quail: Stuff each quail with enough stuffing to make it very plump. Avoid overstuffing, as you don’t want the meat of the bird to tear. Fold legs crossways and tuck the ends of the legs inside the cavity of the bird to secure them. Rub the breast of each bird with a little butter and heat. Place the birds, breast side down, in pans and brown the breasts. Turn the birds over and place the pan in a 375-degree oven to complete the cooking, about another 15 minutes or so to cook the birds thoroughly.