We’ve outlined all the ingredients and directions for you to make the perfect Andouille Cornbread Stuffed Quail, Red Eye Gravy. This dish qualifies as a Intermediate level recipe. It should take you about 1 hr 20 min to make this recipe. The Andouille Cornbread Stuffed Quail, Red Eye Gravy recipe should make enough food for 4 servings.
You can add your own personal twist to this Andouille Cornbread Stuffed Quail, Red Eye Gravy recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Andouille Cornbread Stuffed Quail, Red Eye Gravy recipe.
Ingredients for Andouille Cornbread Stuffed Quail, Red Eye Gravy
- 1 tablespoon grapeseed oil
- 1/4 cup diced andouille
- 1 teaspoon minced garlic
- 1/2 cup chicken stock
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh thyme
- 1 teaspoon minced fresh tarragon
- 1 teaspoon ginger powder
- Salt and ground pepper
- 2 cups crushed or pureed cornbread
- 2 tablespoons unsalted butter
- 1/4 cup minced red onion
- 1/4 cup diced tasso ham
- 1/4 cup coffee
- 1/2 cup veal stock
- 1 tablespoon minced fresh parsley
- 4 whole quail
- 1 tablespoon unsalted butter, at room temperature
- Salt and ground pepper
- 2 cups mashed potatoes, for serving
- 24 halved braised Brussels sprouts, for serving
Directions for Andouille Cornbread Stuffed Quail, Red Eye Gravy
- For the stuffing: In a pan over high heat, add the oil and allow to warm. Then reduce the heat and add the andouille and garlic, warming for 2 minutes, stirring throughout. Once warmed, add the stock, herbs, ginger powder and salt and pepper to taste, and again warm for 2 minutes. Once heated, remove and add to the cornbread and fold all the ingredients together. Allow to sit or rest for 20 minutes before stuffing the quail. This will allow all ingredients to bloom together, creating the stuffing.
- For the red eye gravy: In a small saucepan, warm the butter until melted, and then add the onions and cook until softened, 2 to 3 minutes. Once the onions are cooked, add the tasso and allow the onions and tasso to blend for 2 minutes. Next, add the coffee and allow the liquid to reduce by half in volume. Once the coffee has reduced, add the stock and parsley, reduce the heat to medium-low and allow to simmer for 10 to 12 minutes. Once finished, hold warm until serving.
- For the quail: Preheat the oven to 375 degrees F. To stuff and cook the quail, portion the stuffing into 4 portions and then fill each quail cavity. Once stuffed, rub the exterior of the birds with the butter and sprinkle with salt and pepper. Then bake for 16 to 18 minutes (or fry in in preheated 375 degree oil for 4 minutes), ensuring the stuffing is warmed above 165 degrees. Once cooked, remove from the oven and rest the quail while plating the remainder of ingredients.
- To plate, portion quarter of the potatoes to the center of a plate, then add Brussels to the side of the potatoes, then top the potatoes with a quail and finish with the prepared sauce.
Cookware for your recipe
You will find below are cookware items that could be needed for this Andouille Cornbread Stuffed Quail, Red Eye Gravy recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Gravy – Gravy is a sauce, often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavored with gravy salt (a simple mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with biscuits, roasts, meatloaf, rice, noodles, chips(fries) and mashed potatoes.
- Cornbread – Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. Dumplings and pancakes made with finely ground cornmeal were staple foods of the Hopi people in Arizona. The Hidatsa people of the Upper Midwest called baked cornbread naktsi. Cherokee and Seneca tribes enriched the basic batter, adding chestnuts, sunflower seeds, apples or berries, and sometimes combining beans or potatoes with the cornmeal. Modern versions of cornbread are usually leavened by baking powder.
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