Quail on Sage Cornbread Dressing

Another one of The Chef’s creations that was so good it forced sweet Bonnie to eat a tiny, adorable bird. It’s so good I’m not even angry that Bonnie, Barrett and JR spend the first 2 hours of the night letting me talk about how impressed I was with JR for shooting all of the quail only to learn one of Dr. Brantley’s patients gave them to us. Don’t let their faces fool you: The Brantley-Grosshans crew can b.s. with the best of them.

Here is the original recipe, but I’d stick with this version which uses two links of chopped andouille, a tweak by The Chef. Because that’s how he do.

Quail
2 tablespoons butter or margarine
1 tablespoon vegetable oil
8 farm raised jumbo quail (6 oz size)
1/2 pound mushrooms, sliced
1/4 cup unsifted all-purpose flour
2 cups chicken broth
1/4 cup dry white wine
1/4 teaspoon ground black pepper
Fresh sage sprigs (optional)

Dressing
2 tablespoons butter or margarine
1 medium size onion
1 cup sliced celery
2 links andouille, chopped
6 cups day-old cornbread cubes
2 cups chicken broth
2 tablespoons chopped fresh sage OR 2 teaspoons crumbled dried sage leaves
1/4 teaspoon ground black pepper
1 large egg, beaten
1/2 cup chopped fresh parsley leaves

  1. Heat oven to 400 degrees.
  2. To prepare sage cornbread dressing: In a large skillet, melt butter or margarine. Add chopped onion, sliced celery, and andouille. Saute vegetables until tender. remove from heat; stir in cornbread cubes, chicken broth, sage leaves, and black pepper. Toss in beaten egg, and parsley leaves.
  3. Spoon dressing into greased, shallow, oval 2-quart or 13×9 inch baking dish. Spread dressing to cover bottom and sides of baking dish. Cover dish loosely with aluminum foil. Bake 15 minutes.
  4. Meanwhile, in large skillet, heat butter and oil over medium-high heat. Add quail and brown on all sides. Transfer browned quail to center of baking dish over dressing. Set aside skillet.
  5. Bake quail and dressing uncovered, 15 minutes or just until juices in the thighs run clear when pierced with a fork. In same skillet, saute mushrooms in pan drippings over medium heat. stir in flour until well mixed. Sir in broth, wine, and pepper; cook until thickened and bubbly. Pour into serving bowl to serve with quail. To serve, garnish quail with sage sprigs, if desired.

This is great served with brussel sprouts, so check out that simple recipe here.

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1 Comment

Filed under Comfort food, Game, Main Course, Side dishes, Southern food, Special Occasion

One response to “Quail on Sage Cornbread Dressing

  1. Pingback: BB’s Brussel Sprouts | Nummy Num Num

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