Roast Quail with Apples and Georgia Pecans - Georgia Pecans

Name: Roast Quail with Apples and Georgia Pecans - Georgia Pecans
Ingredients: 2 firm tart apples, such as Fuji, Braeburn, or Granny Smith; 1 teaspoon olive oil; 1 carrot, peeled and diced; 1 celery stalk, diced; 2 shallots, diced; 1 cup crumbled corn bread; 1/4 cup chicken broth or canned low-sodium broth; 4 tablespoons unsalted butter, melted; 2 thyme sprigs, leaves removed; 1/2 cup Georgia pecans, lightly toasted, half roughly chopped; Kosher salt and freshly ground black pepper; 4 semi-boneless quail, wing tips trimmed, rinsed and patted dry; 1 tablespoon canola or olive oil; 2 cups mixed lettuce, such as oak leaf, loll rosa, arugula, and/or mizuna, trimmed, washed, and dried; 1/4 cup Balsamic Vinaigrette

georgiapecans.org

Roast quail with apples and Georgia pecans for a delicious and nutritious meal. Try this recipe from the Georgia Pecan Commission for a unique twist on traditional flavors.

View full recipe on georgiapecans.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at georgiapecans.org.

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Ingredients

2 firm tart apples, such as Fuji, Braeburn, or Granny Smith
1 teaspoon olive oil
1 carrot, peeled and diced
1 celery stalk, diced
2 shallots, diced
1 cup crumbled corn bread
1/4 cup chicken broth or canned low-sodium broth
4 tablespoons unsalted butter, melted
2 thyme sprigs, leaves removed
1/2 cup Georgia pecans, lightly toasted, half roughly chopped
Kosher salt and freshly ground black pepper
4 semi-boneless quail, wing tips trimmed, rinsed and patted dry
1 tablespoon canola or olive oil
2 cups mixed lettuce, such as oak leaf, loll rosa, arugula, and/or mizuna, trimmed, washed, and dried
1/4 cup Balsamic Vinaigrette