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Quail with Cornbread and Sausage Stuffing


Quail with Cornbread and Sausage Stuffing

Cornbread stuffing is an absolute classic during the holidays, from Thanking to New Year’s Day. With the addition of ingredients like quail eggs and sausage, you can take the cornbread stuffing to a whole new level and make a new tradition for your family to enjoy.


Recipe compliments of Todd English


  • 3 cups diced cornbread or country bread
  • 8 each semi-boneless quail (about 1 pound, 5 ounces)
  • 6 tablespoons unsalted butter, softened and divided
  • 1 each medium onion, finely diced
  • 8 Ounces bulk pork sausage
  • 2 each ribs of celery, finely chopped
  • 2 each ribs of celery, finely chopped
  • 2 cloves garlic, minced
  • 2 Teaspoons poultry seasoning
  • 1 -2 cups chicken broth, divided
  • 3 Tablespoons fresh sage, chopped
  • 1 Teaspoon kosher salt, divided
  • 1/2 Teaspoon freshly ground black pepper, divided
  • Toothpicks
  • 2 Tablespoons olive oil
  • 1 Cup cranberry chutney
  • Fresh sage leaves for garnish


Preheat oven to 350 degrees F. Bake cornbread in a single layer on a baking sheet 10–15 minutes or until toasted, stirring once halfway through. Remove from oven. Increase oven temp to 450 degrees F.

Rinse quail and pat dry.

Melt 2 tablespoons of butter in a large sauté pan over medium heat. Add sausage and next three ingredients and cook, stirring constantly, 7 or so minutes or until sausage crumbles and is no longer pink and onions are translucent. If necessary, drain any drippings from pan. Stir in poultry seasoning. Stir in toasted cornbread,   1 cup of chicken broth and chopped sage.

Cook, stirring often, over medium heat for about 3 minutes or until cornbread begins to break down. Stir in    2 tablespoons of butter. If mix is dry, add the last cup of broth or just enough to make it moist. Season with ½ teaspoon salt and ¼ teaspoon black pepper.

Pour cornbread mixture onto a baking sheet in an even layer and cool for 10 minutes.

Shape cornbread into 8 (two-inch) balls. (Spoon leftover stuffing into an 8-inch square baking dish and bake at 450 degrees F for 20 minutes or until golden brown.) Place one ball in cavity of each quail. Secure skin over breasts with toothpicks. Cross quail legs.

Fold one 12-by-4-inch piece of aluminum foil in half lengthwise twice to create a 12-by-1 inch strip. Curl foil into an oval just wide enough to hold one quail. Repeat procedure, making 8 foil rings total. Place rings on a large, ovenproof baking or roasting pan.

Cook quail breast-side-down in 2 teaspoons of olive oil over medium-high heat 4–6 minutes or until golden brown, turning often. Transfer each quail to a foil ring placing legs down in ring. Quail should be raised about an inch off the pan, allowing fat to drop into the pan. Bake quail at 450 degrees F for 18 minutes or until thermometer inserted into the thickest part of the breast registers 165 degrees F. Let stand for 10 minutes.