In a skillet over medium heat, sauté onion, garlic, and celery until soft. Add the Andouille sausage and cook until browned. Stir in the crumbled cornbread, chicken broth, thyme, and bay leaves. Mix well and remove from heat.

Stuff the Quail

Stuff each quail with the cornbread and Andouille dressing mixture.

Roast the Quail

Roast the quail in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 165°F (74°C).

Prepare the Collard Greens

In a large pot, bring salted water to a boil. Add the collard greens and cook for about 5-7 minutes until tender. Drain and season with salt, pepper, and a drizzle of olive oil.

Glaze the Quail

During the last 5 minutes of roasting, brush the quail with house bourbon glaze.

Serve

Remove the quail from the oven and let rest for a few minutes. Serve with collard greens on the side and drizzle any remaining bourbon glaze over the quail.