Quail Stuffed with Cornbread and Andouille Dressing

• 8 quail, breastbone removed and split down the back (about 3 1/2 ounces each)
• 4 teaspoons Rustic Rub, recipe follows
• 2 cups Cornbread and Andouille Dressing, recipe follows
• Southern Cooked Greens, recipe follows

1. Preheat the oven to 400 degrees F.
2. Lay the quail, skin side down, on a work surface.
3. Season with the rub.
4. Divide the cornbread dressing into 8 equal portions and shape into balls.
5. Place a ball in the center of each quail and bring the sides of the birds together to overlap.
6. Place the quail, breast side up, in lightly buttered baking pan and bake for 25 to 30 minutes, or until crispy and brown.
7. Mound the greens in the center of the platter.
8. Arrange the quail on top of greens.
9. 8 tablespoons paprika
10. 3 tablespoons cayenne
11. 5 tablespoons freshly ground black pepper
12. 6 tablespoons garlic powder
13. 3 tablespoons onion powder
14. 6 tablespoons salt
15. 2 1/2 tablespoons dried oregano
16. 2 1/2 tablespoons dried thyme
17. Combine all ingredients and store in an air-tight container.
18. Cornbread and Andouille Dressing:
19. 1 tablespoon vegetable oil
20. 1/2 pound andouille sausage, finely chopped
21. 1/2 cup chopped onions
22. 1/4 cup chopped bell peppers
23. 1/4 chopped celery
24. 4 cups crumbled cornbread
25. 2 cups water
26. 3/4 teaspoon salt
27. 1/8 teaspoon cayenne
28. Heat the oil in a large skillet over medium heat and brown the andouille about 3 minutes.
29. Add the onions, bell peppers, and celery.
30. Saute for about 5 minutes, or until the vegetables are wilted.
31. Add the cornbread and water and mix well.
32. Season with the salt and cayenne.
33. Cook, stirring, for 2 to 3 minutes.
34. Remove from the heat.
35. Let cool to room temperature before stuffing.
36. Southern Cooked Greens:
37. 1/4 pound bacon, chopped
38. 1 cup julienne onions
39. Salt and pepper
40. Pinch cayenne
41. 1 tablespoon minced shallots
42. 1 tablespoon minced garlic
43. 1 (12-ounce) bottle beer
44. 2 tablespoons rice wine vinegar
45. 1 teaspoon molasses
46. 3 pounds greens, such as mustard greens, collard greens, turnip greens, kale, and spinach, cleaned and stemmed
47. In a large pot, render bacon until crispy, about 5 minutes.
48. Add the onions and cook for about 6 to 7 minutes or until the onions are wilted.
49. Season the mixture with salt, pepper and pinch of cayenne.
50. Add the shallots and garlic and cook for 2 minutes.
51. Stir in the beer, vinegar, and molasses.
52. Stir in the greens, a third at a time, pressing the greens down as they start to wilt.
53. Cook the greens, uncovered for about 1 hour and 15 minutes.

back, rub, follows

Taken from www.foodnetwork.com/recipes/emeril-lagasse/quail-stuffed-with-cornbread-and-andouille-dressing-recipe.html (may not work)