Two Southern flavors come together beautifully in this dish from one of south Alabama’s talented caterers.
As Served By: Martha Rutledge Catering, Mobile | Yield: 6
- 1 medium onion, chopped
- 3/4 cup unsalted butter
- 9 cups soft bread crumbs
- 1 cup fresh or dried chopped parsley
- 2 tablespoons fresh chopped rosemary
- 1 teaspoon chopped fresh sage leaves
- 1/2 teaspoon dried summer savory
- 2 teaspoons salt
- 2 teaspoons coarsely ground pepper
- 1/2 cup chicken stock
- 1/2 cup cream sherry
- 1/2 cup peeled, fresh, uncooked shrimp, chopped
- 6 boneless quail
- 6 slices hickory smoked bacon
- Cavender’s seasoning
- Chopped fresh or dried rosemary to taste
Sauté the onion in the butter in a large skillet until the onion is opaque. Combine the sautéed onion, bread crumbs, parsley, 2 tablespoons rosemary, sage, summer savory, salt and pepper. chicken stock and sherry in large bowl and mix well. Add the shrimp and mix well. Spoon into the cavity of the quail. wrap each quail with a slice of bacon. Sprinkle with Cavender’s seasoning and dried rosemary to taste. Place in greased baking dish. Bake at 350 degrees for 25-30 minutes or until the quail are cooked through. If boneless quail are unavailable, remove the backbone from the quail by cutting through the bottom of quail using sharp scissors, leaving the legs intact.
This recipe was provided to The Year of Alabama Food by the professional chef or restaurant identified above. The Year of Alabama Food staff has not tested this recipe and cannot make any representation as to the results.