QUAIL STUFFED WITH CORNBREAD AND ANDOUILLE DRESSING

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Quail Stuffed with Cornbread and Andouille Dressing image

How to make Quail Stuffed with Cornbread and Andouille Dressing

Provided by @MakeItYours

Number Of Ingredients 4

8 quail, breastbone removed and split down the back (about 3 1/2 ounces each)
4 teaspoons Rustic Rub, recipe follows
2 cups Cornbread and Andouille Dressing, recipe follows
Southern Cooked Greens, recipe follows

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the quail, skin side down, on a work surface. Season with the rub. Divide the cornbread dressing into 8 equal portions and shape into balls. Place a ball in the center of each quail and bring the sides of the birds together to overlap.
  • Place the quail, breast side up, in lightly buttered baking pan and bake for 25 to 30 minutes, or until crispy and brown.
  • Mound the greens in the center of the platter. Arrange the quail on top of greens.

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