Quail And Dressing Recipe

Cooking Directions

1. 1

   Prepare the Cornbread Dressing

   In a skillet, melt the butter over medium heat. Add diced celery and onion, sauté until softened, about 5 minutes. Stir in the sage, thyme, salt, and pepper.

2. 2

   Combine Cornbread and Broth

   In a large bowl, crumble the cornbread. Pour the sautéed vegetables and chicken broth over the cornbread, mixing well until combined. Add diced jalapenos and mix further.

3. 3

   Bake the Dressing

   Transfer the dressing mixture to a greased baking dish and bake in a preheated oven at 350°F (175°C) for 30-35 minutes until golden and set.

4. 4

   Cook the Quail Breasts

   Season the boneless quail breasts with salt and pepper. Heat a skillet over medium-high heat, add a bit of oil, and cook the quail for about 4-5 minutes on each side or until cooked through.

5. 5

   Prepare Jalapeno Cranberry Chutney

   In a saucepan, combine cranberry sauce, sugar, vinegar, and diced jalapenos. Cook over medium heat, stirring occasionally, until warmed through and slightly thickened, about 5-7 minutes.

6. 6

   Serve

   Plate the quail breasts on a serving dish alongside a generous portion of cornbread dressing. Drizzle the jalapeno cranberry chutney over the quail and dressing.