Stuffed Quail With Crawfish Dressing Recipes

STUFFED QUAIL

Steps:

• Preheat oven to 425 degrees F.
• Place the bread on a rimmed baking sheet and drizzle with olive oil and salt. Toast for 5 to 8 minutes, until crisp. Transfer to a large bowl.
• In a heavy-bottomed skillet over medium-high heat, heat the butter until it's melted and foamy. Add the onion, carrot, celery and garlic and cook, stirring, until the vegetables are tender, about 10 minutes. Stir in the parsley, sage and chicken stock. Season with salt and pepper. Add the toasted bread and toss to combine. If you need more liquid for the bread, add more chicken stock 1/4 cup at a time. Remove pan from heat and allow to cool to room temperature
• Preheat the oven to 350 degrees F.
• Once the stuffing is cool, wear kitchen rubber gloves to stuff the cavity of the quails with about 1 cup of stuffing per quail. Place the remaining stuffing on the bottom of a roasting pan or large cast-iron skillet. Season the quail with salt and pepper and rest on top of the stuffing. Roast the quail for 15 to 20 minutes or until juices run clear when you pierce the skin. Serve right away.

SOUTHERN STUFFED QUAIL

Steps:

• Preheat the oven broiler.
• In a bowl, mix the pork, parsley, carrots, celery, garlic, bread crumbs, and pepper.
• Arrange the quail in a baking dish. Separate the skin from the breast of each quail, and stuff with equal amounts of the stuffing mixture. Brush with bacon drippings.
• Broil the quail 7 minutes on each side in the preheated oven, or to a minimum internal temperature of 180 degrees F (85 degrees C).

BACON-WRAPPED QUAIL STUFFED WITH GOAT CHEESE

Steps:

• Season each quail inside and out with salt and pepper. Transfer to 1 to 2 large bowls, add oil, thyme, and garlic, and toss to combine. Refrigerate, covered, at least 1 hour and up to 48 hours.
• Preheat oven to 500°F. Remove 1 quail from marinade. Stuff cavity with 1 ounce goat cheese and 1 sprig rosemary and tie legs together loosely with kitchen string. Wrap 1 strip bacon around breast and transfer quail, breast side up, to rimmed baking sheet. Repeat with remaining quail, using 2 to 3 baking sheets. Roast until just cooked through (cut into inner thigh; meat will still be slightly pink), about 15 minutes.

STUFFED QUAIL WITH CRAWFISH DRESSING

Steps:

• Rub quail with the rosemary, black pepper, and salt (and Tony Chachere's, if preferred).
• Prepare stuffing by sautéing remaining vegetables and basil in butter until tender.
• In a mixing bowl combine sautéed vegetables with cracker meal, crawfish, eggs, salt and pepper to taste. Mix well.
• Stuff quail liberally and bake in 350 degree F oven for 45 minutes or until done. Don't overcook.
• Baste with butter once while cooking.
• Place cooked quail on bed of brown or wild rice. Cherry sauce is optional.

ROASTED QUAIL WITH BRIOCHE AND CHORIZO STUFFING

Steps:

• Preheat the oven to 400 degrees F.
• For the Quail and Stuffing: Spread the brioche cubes on a baking sheet and bake until dry but not browned, 8 to 10 minutes. Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat. Add the chorizo and cook until crispy, about 3 minutes. Add the celery, garlic, onion, sage and apricots and cook, stirring occasionally, until tender, about 8 minutes. Transfer to a large bowl and cool slightly.
• Add the brioche cubes to the vegetables and toss. Add the egg, salt, pepper, and enough of the chicken broth to moisten the bread, and toss.
• Season the quail inside and out with salt and pepper. Stuff each quail loosely with the brioche mixture and tie the legs together with kitchen twine. Put the remaining stuffing into a lightly buttered casserole dish. (The recipe may be prepared up to this point 1 day ahead, covered, and refrigerated.)
• Bake the stuffing until browned on top, about 30 minutes. Meanwhile, heat 1 tablespoon of the remaining olive oil in an ovenproof medium skillet over high heat. Add half the quail and cook, turning as each side gets a rich mahogany brown, about 8 minutes in all. Transfer to a low roasting pan or casserole dish just large enough to hold the quail. Repeat with the remaining quail, adding more olive oil if necessary. Reserve the skillet and drippings. Transfer the quail to the oven and roast until an instant-read thermometer inserted in the cavity reads 160 degrees, about 20 minutes.
• For the Sauce: Add the shallots to the reserved drippings in the skillet over medium heat and cook until tender, about 5 minutes. Add the red wine and simmer until reduced by about half, stirring occasionally with a wooden spoon to scrape up the browned bits. Add the demi-glace or chicken stock, the apricots and currants. Simmer until fruit is tender, 8 to 10 minutes. Remove from the heat and keep warm.
• Transfer the quail to a plate and tent loosely with foil. Whisk the butter into the sauce a bit at a time until the sauce is glossy and coats the back of a spoon. (If necessary, gently reheat the sauce before whisking in the butter off the heat.)
• To serve, spoon some of the stuffing into the centers of 4 dinner plates. Set 2 quail on top, spoon some sauce over, and ring with some of the Wilted Greens.
• Heat the olive oil in a large skillet over medium-high heat. Add the shallots and chard stems and cook, stirring occasionally, until brown, about 6 minutes. Stir in the chard leaves and cook, tossing, until wilted, about 2 minutes. Season with salt and pepper.

CRAWFISH DRESSING

Steps:

• Grease a 9" oven-proof skillet (preferably cast-iron) and heat it in the oven at 450 degrees for 5 minutes.
• Combine the first 5 ingredients listed above to make the cornbread.
• Pour into hot prepared skillet, and bake at 450 for 20 minutes, or until golden brown.
• Set aside.
• Preheat oven to 350, and lightly grease a 9x13" baking dish.
• Melt the butter in a large skillet over medium heat.
• Add the onion and bell pepper, and cook until tender, 4-5 minutes.
• Crumble the cornbread into a large bowl.
• Add the cooked vegetables, and all remaining ingredients and stir until moistened.
• Pour into prepared baking dish and bake for 1 hr., or until firm and golden brown.

CHARCOAL-GRILLED STUFFED QUAIL

Steps:

• Heat a charcoal grill until white ash forms on top of the coals.
• Split each quail neatly along the backbone. Set aside.
• Put the bacon or salt pork and garlic on a flat surface and chop until almost a paste. Put the mixture in a mixing bowl and add the bread crumbs, carrot, celery, basil, parsley, thyme, salt and pepper. Blend thoroughly with the fingers.
• By hand, carefully separate a portion of the breast meat from the bone, to form a small pocket. Push equal portions of the pork stuffing into the cavities. Push any additional stuffing under the skin of the birds without breaking the skin. Brush the birds all over with bacon fat or oil.
• Place the quail skin side down on the grill and cook until nicely browned on one side, 4 to 5 minutes. Turn and press the outer portions together to give the bodies more of their original shape. Let cook 4 to 5 minutes on the second side, or until the desired doneness is reached.

BROILED QUAIL WITH RAISIN AND APPLE STUFFING

Steps:

• Preheat the broiler to high.
• In a saucepan, bring the chicken broth to a simmer.
• Heat another saucepan, and add the sausage meat. Cook and stir for 2 minutes, breaking the meat into small pieces. Add the onion, and cook, stirring, until wilted. Add the apple, raisins, couscous, warmed broth, cumin, cinnamon, salt and pepper. Bring to a boil, stirring. Cover tightly, remove from the heat, and let stand for 5 minutes.
• Add the gin and coriander, and blend well with a fork. Divide the mixture into 8 portions. Set aside.
• Salt and pepper the cavity of each quail. Add the stuffing with your hands. Crisscross the legs, and flatten the quail so they will cook evenly.
• Pour the butter and oil into a baking dish large enough to hold the quail in one layer. Add the quail, and sprinkle with half of the thyme. Turn the quail in the butter and oil mixture, and sprinkle with salt, pepper and the remaining thyme. Then turn the quail breast side down.
• Place the quail under the broiler about 6 inches from the heat source. Leave the door partly open. Cook them about 4 minutes until lightly browned. Turn the quail breast side up. Return them to the broiler, and basting occasionally, broil for 4 minutes longer or until nicely browned.
• Set the oven at 400 degrees. Place the quail on the bottom rack, and bake for 2 to 3 minutes, basting with the butter and oil mixture and the lemon juice. Serve immediately with the sauce.

STUFFED BONELESS QUAIL WITH WILD RICE AND SAGE STUFFING

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a roasting pan.
• Wash quail and rub the inside cavities with salt and 1 teaspoon of orange zest.
• In a medium saucepan bring vegetable broth and rice to a boil. Add the bay leaf and reduce heat to low; cover and simmer for 35 to 40 minutes, or until liquid is absorbed.
• Meanwhile, heat oil in a medium skillet over medium heat. Saute onions until translucent; add celery and sage and saute 2 minutes. Transfer to a medium bowl. Stir in the egg white, remaining orange zest, walnuts, black pepper, cooked rice and parsley; mix well. Stuff the cavities of the quail with the rice mixture. Lightly season the skins with salt and cracked black pepper.
• Bake in preheated oven for 35 to 40 minutes, or until cooked through.
• Remove quail from pan and de glaze with the chicken broth. Strain and ladle over the quail.