Roasted Quail with Cornbread Stuffing

Quail and Stuffing Ingredients:

  • 4 partially boned quail
  • 2 cups buttermilk cornbread
  • 1 medium carrot, chopped
  • 1 small celery rib, chopped
  • 1 small yellow onion, chopped
  • 1 tablespoon olive oil
  • 1 country sausage line, casing removed
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh thyme
  • 3 tablespoons unsalted butter, melted

Port Wine Pomegranate Sauce Ingredients:

  • 1 cup port wine
  • 1 pomegranate
  • 2 tablespoons butter


You’ll want to prepare the cornbread stuffing a day ahead of time according to package directions; make sure to substitute buttermilk for their required liquid.  You can also prepare it in a greased 10” gourmet skillet on medium low heat for 20 minutes; cover and close Redy-cook valve.

Preheat oven to 350 degrees.

Preheat 10” skillet to medium heat.  Add olive oil, vegetables and sausage to pan; cook until browned and vegetables are soft.  In a bowl, add cornbread, vegetables, sausage, herbs, and melted butter; mix.  Add salt and pepper to taste.

Season quail with salt and pepper then add stuffing into the cavity; it is easier if you form the stuffing into a cylinder.  Wrap the quail around the stuffing and secure with a toothpick or kitchen strong.

Preheat the same 10” skillet to medium heat and add a little oil to the pan.  Place quails breast side down and cook for 4 minutes; turn quail over and cook for additional 2 minutes.  Move pan to the oven and cook for 12 minutes or until the internal temp reaches 155 degrees.

Procedure for Port Wine Sauce:

Use the same pan at medium heat.  Cut pomegranate in half; squeeze each half into pan and add port wine.  Deglaze all the quail bits off the bottom of the pan.  Continue cooking until liquid is reduced to two-thirds.  Add butter and drizzle over quail.