Quail Stuffed With Cornbread And Andouille Dressing Recipe

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Emeril Lagasse on Food Network


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Southern Cooked Greens, recipe follows

4 teaspoons Rustic Rub, recipe follows

2 cups Cornbread and Andouille Dressing, recipe follows

8 quail, breastbone removed and split down the back (about 3 1/2 ounces each)

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