Preheat the oven to 400 degrees F.
Lay the quail, skin side down, on a work surface. Season with the rub. Divide the cornbread dressing into 8 equal portions and shape into balls. Place a ball in the center of each quail and bring the sides of the birds together to overlap.
Place the quail, breast side up, in lightly buttered baking pan and bake for 25 to 30 minutes, or until crispy and brown.
Mound the greens in the center of the platter. Arrange the quail on top of greens.
Rustic Rub:
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
Combine all ingredients and store in an air-tight container.
Cornbread and Andouille Dressing:
1 tablespoon vegetable oil
1/2 pound andouille sausage, finely chopped
1/2 cup chopped onions
1/4 cup chopped bell peppers
1/4 chopped celery
4 cups crumbled cornbread
2 cups water
3/4 teaspoon salt
1/8 teaspoon cayenne
Heat the oil in a large skillet over medium heat and brown the andouille about 3 minutes. Add the onions, bell peppers, and celery. Saute for about 5 minutes, or until the vegetables are wilted. Add the cornbread and water and mix well. Season with the salt and cayenne. Cook, stirring, for 2 to 3 minutes. Remove from the heat.
Let cool to room temperature before stuffing.
Southern Cooked Greens:
1/4 pound bacon, chopped
1 cup julienne onions
Salt and pepper
Pinch cayenne
1 tablespoon minced shallots
1 tablespoon minced garlic
1 (12-ounce) bottle beer
2 tablespoons rice wine vinegar
1 teaspoon molasses
3 pounds greens, such as mustard greens, collard greens, turnip greens, kale, and spinach, cleaned and stemmed
In a large pot, render bacon until crispy, about 5 minutes. Add the onions and cook for about 6 to 7 minutes or until the onions are wilted. Season the mixture with salt, pepper and pinch of cayenne. Add the shallots and garlic and cook for 2 minutes. Stir in the beer, vinegar, and molasses. Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, uncovered for about 1 hour and 15 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	443.93 Kcal (1859 kJ)
Calories from fat	131.47 Kcal
		% Daily Value*
Total Fat	14.61g	22%
Cholesterol	276.8mg	92%
Sodium	771.1mg	32%
Potassium	190.08mg	4%
Total Carbs	66.89g	22%
Sugars	18.98g	76%
Dietary Fiber	2.42g	10%
Protein	12g	24%
Vitamin C	0.1mg	0%
Iron	3.4mg	19%
Calcium	175.5mg	18%

Amount Per 100 g
Calories	299.88 Kcal (1256 kJ)
Calories from fat	88.81 Kcal
		% Daily Value*
Total Fat	9.87g	22%
Cholesterol	186.98mg	92%
Sodium	520.89mg	32%
Potassium	128.4mg	4%
Total Carbs	45.18g	22%
Sugars	12.82g	76%
Dietary Fiber	1.63g	10%
Protein	8.11g	24%
Vitamin C	0.1mg	0%
Iron	2.3mg	19%
Calcium	118.6mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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