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.