ROASTED STUFFED QUAIL WITH BUTTERNUT SQUASH, HONEY CRISP APPLE AND CIDER JUS REDUCTION

Chef Mike McKinnon

For Stuffing:

• 2 TBLS. BUTTER, MELTED
• 2 TBLS. EXTRA VIRGIN OLIVE OIL
• ½ EACH LARGE ONION, CHOPPED
• 1 TSP. FRESH GARLIC, CHOPPED
• 1/4 CUP HEAVY CREAM
• 1/2 CUP CHICKEN STOCK
• 1 TSP. THYME, CHOPPED
• 1 TBLS. PARSLEY, CHOPPED
• 3 CUP CORNBREAD, TOASTED AND CRUMBLED
• ½ CUP BUTTERNUT SQUASH, CUBED AND ROASTED
• ½ CUP HONEY CRISP APPLE, DICED
• 1 EACH EGG, BEATEN
• SALT AND PEPPER TO TASTE

FOR QUAIL:

• 4 EA. MANCHESTER FARMS SC BONELESS QUAIL
• SALT AND PEPPER TO TASTE
• 2 TBLS. EXTRA VIRGIN OLIVE OIL
• 2 TBLS. BUTTER

• 4 EACH THYME SPRIGS
• 1 EACH ROSEMARY SPRIGS
• 2 EACH BAY LEAF

• 1 OZ. CIDER VINEGAR
• 2 OZ. HONEY
• 3 CUPS CHICKEN STOCK

METHOD:
1) IN MEDIUM POT, HEAT BUTTER AND OIL TILL HOT. SAUTÉ ONION AND GARLIC FOR 3 MINUTES. ADD HEAVY CREAM AND CHICKEN STOCK. REDUCE BY HALF. ADD HERBS, CORNBREAD, BUTTERNUT SQUASH, APPLE AND EGG. SEASON TO TASTE. COMBINE WELL AND RESERVE MIXTURE TO COOL.
2) CAREFULLY STUFF CAVITY OF EACH QUAIL WITH MIXTURE. SEASON STUFFED QUAILS WITH SALT AND PEPPER.
3) IN MEDIUM PAN OVER HIGH HEAT, MELT BUTTER AND OIL TILL FRAGRANT. ADD QUAILS, THYME, ROSEMARY AND BAY LEAF TO PAN. BROWN THE QUAILS, BASTING OCCASIONALLY WITH PAN JUICES. TRANSFER QUAILS TO ANOTHER PAN AND FINISH COOKING IN PREHEATED 375° OVEN TO AN INTERNAL TEMPERATURE OF 160° (APPROXIMATELY 10-12 MINUTES).
4) MEANWHILE DEGLAZE PAN WITH CIDER VINEGAR AND HONEY. REDUCE FOR 1 MINUTE. ADD CHICKEN STOCK, REDUCING LIQUID TO ¾ CUP OR TILL SYRUPY CONSISTENCY. SERVE QUAILS WITH SAUCE IMMEDIATELY.

SERVES: 4
WINE SUGGESTIONS: PINOT NOIR