Andouille Cornbread Stuffed Quail, Red Eye Gravy

Name: Andouille Cornbread Stuffed Quail, Red Eye Gravy
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Southern
Ingredients: 59 milliliters diced andouille; 24 halved braised Brussels sprouts, for serving; 118 milliliters chicken stock; 59 milliliters coffee; 473 milliliters crushed or pureed cornbread; 1 Tbsp minced fresh parsley; 1 teaspoon minced fresh tarragon; 1 Tbsp minced fresh thyme; 1 teaspoon minced garlic; 1 teaspoon ginger powder; 1 Tbsp grapeseed oil; 4 servings Salt and ground pepper; 59 milliliters diced tasso ham; 473 milliliters mashed potatoes, for serving; 4 whole quail; 59 milliliters minced red onion; 1 Tbsp unsalted butter, at room temperature; 2 Tbsps unsalted butter; 118 milliliters veal stock

Andouille Cornbread Stuffed Quail, Red Eye Gravy might be just the sauce you are searching for. One serving contains 582 calories, 34g of protein, and 32g of fat. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of ginger powder, onion, potatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. This recipe is typical of Southern cuisine.

Instructions

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.

Ingredients you will need

Salt And Pepper

Ginger Powder

Andouille Sausage

Cornbread

Stuffing

Garlic

Herbs

Quail

Stock

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Parsley

Butter

Coffee

Onion

Gravy

Stock

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Salt And Pepper

Stuffing

Butter

Quail

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Oven

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.

Ingredients you will need

Potato

Quail

Sauce

Equipment

Frying Pan

Sauce Pan

Oven

Ingredients

Servings:

59milliliters

diced andouille 24

halved braised Brussels sprouts, for serving 118milliliters

chicken stock 59milliliters

coffee 473milliliters

crushed or pureed cornbread 1Tbsp

minced fresh parsley 1teaspoon

minced fresh tarragon 1Tbsp

minced fresh thyme 1teaspoon

minced garlic 1teaspoon

ginger powder 1Tbsp

grapeseed oil 4servings

Salt and ground pepper 59milliliters

diced tasso ham 473milliliters

mashed potatoes, for serving 4

whole quail 59milliliters

minced red onion 1Tbsp

unsalted butter, at room temperature 2Tbsps

unsalted butter 118milliliters

veal stock

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Cornbread works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try RELAX Riesling. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 10 dollars per bottle.