Roasted Quail with Corn Bread Stuffing and Port-Orange Sauce
The sweet port and orange sauce makes the dish at once robust and refined. At the ranch, the quail are served with a side dish of Savoy Cabbage and Pancetta. More Stuffings and Dressings
August 2004
Gallery
Credit:
© Frances Janisch
Recipe Summary
Ingredients
Directions
Make Ahead
The corn bread stuffing and the sauce base can be refrigerated separately overnight.
Suggested Pairing
A German Riesling with lots of rich fruit and a hint of sweetness will blend with the buttery corn bread and sweet dates in the stuffing.