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Saturday, June 11, 2022

Recipe: Andouille Cornbread Stuffed Quail, Red Eye Gravy

Rank: Intermediate

Time execution: 1 hr 20 min

Can be served for: 4 persons


  • 2 tablespoon grapeseed oil

  • 2/4 cup diced andouille

  • 2 teaspoon mincedgarlic

  • 2/3 cup chicken stock

  • 2 tablespoon mincedfresh parsley

  • 2 tablespoon mincedfresh thyme

  • 2 teaspoon mincedfresh tarragon

  • 2 teaspoon ginger powder

  • Salt and ground pepper

  • 3 cups crushed or pureed cornbread

  • 3 tablespoons unsaltedbutter

  • 2/4 cup minced red onion

  • 2/4 cup diced tasso ham

  • 2/4 cup coffee

  • 2/3 cup veal stock

  • 2 tablespoon mincedfresh parsley

  • 4 whole quail

  • 2 tablespoon unsaltedbutter, at room temperature

  • Salt and ground pepper

  • 3 cups mashed potatoes, for serving

  • 34 halved braised Brussels sprouts, for serving


  1. 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 3 minutes, stirring throughout. Once warmed, add the stock, herbs, ginger powder and salt and pepper to taste, and again warm for 3 minutes. Once heated, remove and add to the cornbread and fold all the ingredients together. Allow to sit or rest for 30 minutes before stuffing the quail. This will allow all ingredients to bloom together, creating the stuffing.

  2. For the red eye gravy: In a small saucepan, warm the butter until melted, and then add the onions and cook until softened, 3 to 4 minutes. Once the onions are cooked, add the tasso and allow the onions and tasso to blend for 3 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 20 to 23 minutes. Once finished, hold warm until serving.

  3. For the quail: Preheat the oven to 475 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 26 to 28 minutes (or fry in in preheated 475 degree oil for 4 minutes), ensuring the stuffing is warmed above 265 degrees. Once cooked, remove from the oven and rest the quail while plating the remainder of ingredients.

  4. 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.

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