Quail Stuffed with morels and cornbread, with baked red peas and green garlic puree

Ingredients

• 3 cups kosher salt
• 1 pound fresh morels
• 1 recipe Cracklin’ Cornbread
• ½ cup small dice Vidalia onion
• ½ cup small dice celery
• 2 tablespoons chopped tarragon
• 1 teaspoon celery seeds
• ½ cup chicken stock
• 1 large egg, lightly beaten
• 6 semiboneless quail (about 4 ounces each), rinsed under cold water
• Kosher salt and freshly ground black pepper
• ¼ cup duck fat
• 1 bunch thyme
• 2 tablespoons unsalted butter
• 4 garlic cloves, smashed and peeled
• 2½ pounds green garlic
• 1 cup vegetable stock
• 1 tablespoon cream cheese
• Baked sea island red peas, warm