Abita Springs Stuffed Quail

Instructions

1. 1

   In a skillet over medium heat, sauté the andouille, bell pepper, green onion and basil until the sausage is lightly browned. Pour off any excess fat.

2. 2

   Add the chopped chicken and the stock and bring to a boil. Stir lightly to combine. Reduce the liquid over medium-high heat by about one-third.

3. 3

   Remove the pan from the heat and stir in the bread crumbs to make a thick stuffing. Cool the stuffing in the refrigerator until cool (but not cold) to the touch.

4. 4

   Cut the bacon slices in half. Fry the bacon until it begins to curl, but not turn crisp. Drain and blot with a paper towel.

5. 5

   Stuff each of the quails and set on a roasting pan, breast side down. Drape a half-slice of bacon over each quail, like a saddle. Roast for 10-12 minutes on the top rack of a preheated 400 degree oven, until golden brown. (If you have a convection oven, use it.)

6. 6

   Slice the eggplant into eight rounds about 1/2 inch thick. Combine egg and milk in a bowl and dip eggplant into it. Combine the flour and Creole seasoning and dredge the eggplant.

7. 7

   Heat olive oil in a skillet over high heat and sauté the eggplant until golden brown. Drain eggplant and keep warm.

8. 8

   Place an eggplant round on each plate, and top with a quail. Garnish with sliced green onions.