Blackberry Dijon Glazed Quail With Boudin Stuffing | Gordon Food Service
Blackberry Dijon Glazed Quail With Boudin Stuffing Share Ingredients 24 oz. Boudin, Creole, unbreaded balls 14 slice Bacon 12 ea.
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Ingredients
- 24 oz. Boudin, Creole, unbreaded balls
- 14 slices Bacon
- 12 ea. Whole Quail, semi-boned
- 2 tsp. Kosher Salt, flakes
- 1 tsp. Ground Black Pepper
- 24 oz. Gordon Signature Blackberry Dijon Glaze
- 48 oz. Collard Greens, chopped
- 3/4 cup Apple Cider Vinegar
- 9 cloves Garlic, minced
- 2 ea. Yellow Onion, finely chopped
- 2 Tbsp. Tony's Original Creole Seasoning
- 4 cups Chicken Broth
- 1 tsp. Crushed Red Pepper
- 4 Tbsp. Butter
- Salt
- Pepper
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