Blackberry Dijon Glazed Quail With Boudin Stuffing



Recipe Preparation

  1. Preheat the oven to 375°F (190°C).
  2. Rinse the quail under cold water and pat them dry with paper towels.
  3. Sprinkle the inside cavity of each quail with a pinch of kosher salt and black pepper.
  4. Take the boudin balls and stuff them into the cavity of each quail. Press gently to fill the cavity without over-packing.
  5. Take 1-2 slices of bacon, depending on their size, and wrap them around each stuffed quail to secure the boudin stuffing. Insert toothpicks through the loose end of the bacon to secure it around the quail.
  6. Place the stuffed and wrapped quail on a baking sheet or in a baking dish. Sprinkle a small pinch of kosher salt and black pepper over the bacon-wrapped quail.
  7. Roast the quail in the preheated oven for about 15-18 minutes, or until the bacon is crispy and the quail is cooked through. The internal temperature of the quail should reach 165°F (74°C).
  8. Once the quail are cooked, remove them from the oven and let them rest for a few minutes before serving. Remove the toothpicks before serving.
  9. Thaw the frozen collard greens according to the package instructions. Once thawed, drain any excess water.
  10. In a large pot or skillet, melt butter over medium heat. Add minced garlic and chopped onion. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
  11. Add the thawed and drained collard greens to the pot. Stir well to combine with the sautéed garlic and onions.
  12. Sprinkle Creole seasoning over the collard greens. Add crushed red pepper for heat. Pour in apple cider vinegar and enough chicken broth to partially cover the collard greens. Stir to distribute the seasonings and liquids.
  13. Reduce the heat to low, cover the pot, and let the collard greens simmer for about 1 hour, stirring occasionally. Add more chicken broth if needed.
  14. Once the collard greens are tender and flavorful, adjust the seasoning with salt, pepper, and additional Creole seasoning as desired.
  15. Coat the Boudin Stuffed Quail with the Blackberry Dijon Glaze and serve alongside the Southern Collard Greens.

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