“On Food Network Star last summer, I had the opportunity to create a dish that reminded me of my family’s Thanksgiving. To me, Thanksgiving is all about hunting with Dad, and, of course, cooking a stuffed bird. However, I’m not really in love with turkey. Instead, I turn to this boudin-stuffed quail with cranberry-bourbon sauce. The smaller bird is a perfect single portion, and with the boudin stuffing, you get your dirty rice and Thanksgiving bird at the same time!” –Jay D. Ducote
Boudin-Stuffed Quail with Cranberry-Bourbon Sauce
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- 2 tablespoons canola oil, divided
- ½ pound ground pork
- ¼ pound chicken livers, finely chopped
- ½ cup diced yellow onion
- ¼ cup diced green bell pepper
- ¼ cup diced celery
- 2 cloves garlic, minced
- 1¾ teaspoons Cajun seasoning, divided*
- 2 green onions, diced
- 2 cups cooked long-grain rice
- 4 semi-boneless quail, legs trussed
- 1 cup fresh cranberries
- ½ cup sugar
- ¼ to ½ cup bourbon
- In a medium saute pan or skillet, add 1 tablespoon oil, and heat over medium-high heat; add ground pork and chicken livers, and cook until browned, about 5 minutes. Remove meat with a slotted spoon, and set aside. Add onion, bell pepper, and celery, and cook until vegetables are softened, about 5 minutes. Add garlic, and cook until fragrant, about 1 minute. Add reserved meat and 1¼ teaspoons Cajun seasoning, and cook until warmed through. Remove from heat, and fold in green onion and cooked rice; set aside.
- Preheat oven to 350°.
- Season quail all over with remaining ½ teaspoon Cajun seasoning. In a large cast-iron skillet, add remaining 1 tablespoon oil, and heat over high heat; add quail, and cook until browned on all sides, 3 to 5 minutes per side.
- Arrange quail in skillet breast-side up, and bake until fully cooked, 10 to 15 minutes. Remove quail from skillet, and let stand until cool enough to handle. Stuff each quail with warm boudin, and set aside.
- In a small saucepan over medium heat, add cranberries, sugar, and enough water to cover cranberries. Bring to a boil over high heat; reduce heat, and simmer until cranberries begin to pop, 10 to 15 minutes. Remove from heat, and let cool slightly; transfer to the container of a blender, and add ¼ cup bourbon. Cover, and blend until smooth. Add more bourbon to taste, if desired; blend until combined. Serve quail and remaining boudin with the cranberry sauce.
- *We used Slap Ya Mama Cajun Seasoning.
Louisiana Cookin https://www.louisianacookin.com/
It would be nice to get the take on “semi boneless”. From the image it looks like they just split the breast down the middle?
Hi Sam! Semi-boneless meaning all bones except the wings and lower legs have been removed. Hope this helps!