Baked Stuffed Quail Recipe

Ingredients
<br>- 4 slices bacon
<br>- vegetable oil
<br>- 1 1/4 cups chopped pecans
<br>- 1 1/2 cups yellow cornmeal
<br>- 1 1/4 cups all-purpose flour
<br>- 1/3 cup white sugar
<br>- 1 1/2 teaspoons baking soda
<br>- 1/2 teaspoon salt
<br>- 2 eggs
<br>- 1 cup buttermilk
<br>- 1/2 pound ground pork sausage
<br>- 1 teaspoon ground ginger
<br>- 1/2 cup chopped dried apricots
<br>- 3/4 cup Riesling wine, divided
<br>- 10 quail, dressed
<br>- 1/2 cup all-purpose flour
<br>- 1/2 teaspoon salt
<br>- 1/2 teaspoon pepper
<br>- 6 tablespoons butter or margarine
<br>- Garnish: fresh parsley sprigs
<br><p></p>Directions
<br>step 1: COOK bacon in a large skillet until crisp; remove bacon, reserving drippings. Crumble bacon, and set aside. Measure drippings, and add enough vegetable oil to measure 1/2 cup. Set aside.
<br>step 2: STIR together cornmeal and next 4 ingredients in a large bowl. Stir together eggs, buttermilk, and drippings mixture. Add to cornmeal mixture, stirring just until dry ingredients are moistened. Fold in bacon and 3/4 cup pecans. Spoon batter into a greased 9- x 5-inch loaf pan.
<br>step 3: BAKE at 325 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 30 minutes; remove from pan, and cool completely. Brown sausage in a large skillet, stirring until it crumbles and is no longer pink.  Remove from heat; stir in ginger, and set aside.
<br>step 4: SLICE ends from cornbread loaf, and crumble enough to measure 1 cup.  Slice remaining cornbread into 10 slices, and set aside.
<br>step 5: STIR together sausage mixture, cornbread crumbs, remaining 1/2 cup pecans, and apricots. Sprinkle with 1/4 cup wine, and stir well. Rinse quail thoroughly with cold water; pat dry.  Spoon 1/4 cup stuffing mixture into body cavity of each quail.  Secure each cavity with wooden picks, and tie legs together with string. Combine 1/2 cup flour, 1/2 teaspoon salt, and pepper; dredge stuffed quail in flour mixture. Melt butter in a large heavy skillet. Add quail, and brown on both sides. Remove quail from skillet, and arrange in a 13- x 9-inch pan. Add remaining 1/2 cup wine to drippings in skillet; bring to a boil, stirring to loosen particles from bottom of skillet. Spoon over quail. Bake, covered, at 350 degrees for 45 minutes.
<br>step 6: TOAST cornbread slices, and cut into triangles.  Arrange cornbread around quail on a platter; garnish, if desired.
<br>


Ingredients
- 4 slices bacon
- vegetable oil
- 1 1/4 cups chopped pecans
- 1 1/2 cups yellow cornmeal
- 1 1/4 cups all-purpose flour
- 1/3 cup white sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1/2 pound ground pork sausage
- 1 teaspoon ground ginger
- 1/2 cup chopped dried apricots
- 3/4 cup Riesling wine, divided
- 10 quail, dressed
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 tablespoons butter or margarine
- Garnish: fresh parsley sprigs

Directions
step 1: COOK bacon in a large skillet until crisp; remove bacon, reserving drippings. Crumble bacon, and set aside. Measure drippings, and add enough vegetable oil to measure 1/2 cup. Set aside.
step 2: STIR together cornmeal and next 4 ingredients in a large bowl. Stir together eggs, buttermilk, and drippings mixture. Add to cornmeal mixture, stirring just until dry ingredients are moistened. Fold in bacon and 3/4 cup pecans. Spoon batter into a greased 9- x 5-inch loaf pan.
step 3: BAKE at 325 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 30 minutes; remove from pan, and cool completely. Brown sausage in a large skillet, stirring until it crumbles and is no longer pink. Remove from heat; stir in ginger, and set aside.
step 4: SLICE ends from cornbread loaf, and crumble enough to measure 1 cup. Slice remaining cornbread into 10 slices, and set aside.
step 5: STIR together sausage mixture, cornbread crumbs, remaining 1/2 cup pecans, and apricots. Sprinkle with 1/4 cup wine, and stir well. Rinse quail thoroughly with cold water; pat dry. Spoon 1/4 cup stuffing mixture into body cavity of each quail. Secure each cavity with wooden picks, and tie legs together with string. Combine 1/2 cup flour, 1/2 teaspoon salt, and pepper; dredge stuffed quail in flour mixture. Melt butter in a large heavy skillet. Add quail, and brown on both sides. Remove quail from skillet, and arrange in a 13- x 9-inch pan. Add remaining 1/2 cup wine to drippings in skillet; bring to a boil, stirring to loosen particles from bottom of skillet. Spoon over quail. Bake, covered, at 350 degrees for 45 minutes.
step 6: TOAST cornbread slices, and cut into triangles. Arrange cornbread around quail on a platter; garnish, if desired.

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