• Source: Real and Rustic Cookbook
• Dish Type: Entree

Quail Stuffed with Corn Bread and Andouille Dressing

Ingredients

• 8 quail, breastbone removed and split down the back (about 3 1/2 ounces each)
• 4 teaspoons Rustic Rub
• 2 cups Corn Bread and Andouille Dressing

Instructions

Preheat the oven to 400?F.
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Lay the quail, skin side down, on a work surface. Season with the rub. Divide the corn bread dressing into 8 equal portions and shape into balls. Place a ball in the center of each quail and bring the sides of the birds together to overlap.
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Place the quail, breast side up, in lightly buttered baking pan and bake for 25 to 30 minutes, or until crispy and brown.
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Serve immediately.
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Yield: 4 servings