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Sauteed Cajun-style Quail Over Cornbread Stuffing

6 servings


Cornbread Stuffing

5 oz cornmeal
4 oz all purpose flour
2 oz sugar
1⁄2 tsp baking powder

Pinch salt
1⁄2 tsp sage, ground
1⁄2 tsp thyme, ground
1 cup milk
1 egg
2 oz vegetable oil
1 Tbsp Cajun seasoning

2 oz butter
2 oz fresh scallions, diced

1 oz red peppers, diced
2 oz corn kernels, whole


6 fresh Vermont-raised jumbo quail, butterfly cut

2 oz poultry stock
4 oz butter
1 oz white wine

6 sage sprigs

6 thyme sprigs


For stuffing

Mix all dry ingredients together. Add milk, egg, and oil. Pour into a well greased 9-inch cake pan. Bake at 425 degrees for 20-25 minutes. Let cool and break up cornbread. Sauté peppers, corn, and scallions in butter and add to cornbread, keep warm.

For Quail

Sauté the quail in remaining 2 oz of butter, approximately 5 to 6 minutes per side. Remove quail from heat and set aside. Deglaze pan with white wine, add stock and reduce to sauce consistency. Meanwhile, arrange cornbread stuffing on plates. Quarter quail and toss in sauce, and place over the cornbread stuffing. Garnish with sage and thyme sprigs.