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Quail Stuffed With Corn Bread And Andouille Dressing

  • Yield: 4 servings



  • Preheat the oven to 400?F.
  • 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.
  • Place the quail, breast side up, in lightly buttered baking pan and bake for 25 to 30 minutes, or until crispy and brown.
  • Serve immediately.