Joshua Hopkins's Roasted Quail with Cornbread Stuffing
Experience Joshua Hopkins's delicious Roasted Quail with Cornbread Stuffing, featured in Atlanta Magazine. Don't miss this culinary delight!
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Cooking tools:
- Butcher's twine
- Toothpick
- Sifter
- Roasting pan
- Oven
- Stove
- Skillet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Paper towel
Ingredients
- 1 recipe cornbread (recipe follows)
- 2–3 tablespoons bacon fat
- 1 large yellow onion, diced small
- 4 stalks celery, diced small
- 2 tablespoons chopped fresh sage
- 2 eggs, beaten
- 2–3 cups unsalted chicken broth
- Salt
- black pepper
- 16–18 quail, bone-in or semiboneless
- Kitchen twine or toothpicks
- 1 cup self-rising cornmeal
- 1/2 cup self-rising flour
- 1 tablespoon granulated sugar
- 1 teaspoon freshly ground pepper
- 1 teaspoon salt
- 3 eggs, beaten
- 1 cup buttermilk
- 1/2 cup shortening
- 1 cup diced, cooked bacon
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