Cherokee Stuffed Quail

Cherokee Guhgwe
(Stuffed Quail)

This recipe came from my Cherokee Grandmother. I don’t remember eating her’s because she died when I was young. However, my mother learned to make the dish and her's was delicious.

Ingredients:

2 Cups Chicken Stock
½ Cup Butter
1 Cup Onions
½ Cup Celery
¼ Cup of Whole Peppercorns
2 Cups White Beans
1 Cup Blackbeerries
1 Pan of Cornbread
½ Cup Leeks
1 Cup Sweet Redpeppers
3 Cups Water
1 Tablespoon of Garlic
3 Whole Cleaned Quails
2 Cups of Corn

Directions

First rub all three quail inside and out with butter.
Chop the corn bread into small cubes.
Sauté your onions, leeks, garlic, celery, corn, diced red pepper and white beans. Navy beans may be substituted. Be very careful not to mash the beans.
Crush the peppercorns and add to the mixture.
Reduce heat add chicken stock and bring to a boil.
Remove from heat, add part of mixture to corn bread until corn bread mixture is thick enough to make a little ball in your hand. When it is thick, stuff the quail with the mixture.
Bake at 350 degrees for 25 minutes.
Sauce: Pour the water into a saucepan and bring to a boil. Add blackberries, mash them up, then add one teaspoon Sugar to thicken. Strain into a bowl.
Serve sauce poured over the top of the quail.

Oldwarrior