{"id":1652,"date":"2017-11-16T09:44:01","date_gmt":"2017-11-16T09:44:01","guid":{"rendered":"https:\/\/www.commanderspalace.com\/quail-stuffing"},"modified":"2024-06-28T01:03:08","modified_gmt":"2024-06-28T01:03:08","slug":"quail-stuffing","status":"publish","type":"page","link":"https:\/\/www.commanderspalace.com\/cuisine\/recipes\/quail-stuffing.html","title":{"rendered":"Quail Stuffing"},"content":{"rendered":"

Quail Stuffing <\/h1>\n

2 lbs unsalted butter
\n20 onions
\n20 green peppers
\n5 celery stalks- small diced
\n1 bottle vermouth or 2 liters white wine
\n1 gal chicken stock
\n2 5 gallon cambros diced brioche\/artisan bread
\n1 cup thyme
\n1 cup oregano
\n6 lbs picked crab claw meat<\/p>\n

Sweat the onions, peppers and celery in the butter and deglaze the pan with the vermouth or white wine.  Add the chicken stock, brioche, thyme and oregano.  Let cool on 3 plastic sheet trays.  Once cool, fold in 2 lbs claw meat per tray.<\/p><\/p>\n","protected":false},"excerpt":{"rendered":"

Quail Stuffing  2 lbs unsalted butter 20 onions 20 green peppers 5 celery stalks- small diced 1 bottle vermouth or 2 liters white wine 1 gal chicken stock 2 5 gallon cambros diced brioche\/artisan bread 1 cup thyme 1 cup oregano 6 lbs picked crab claw meat Sweat the onions, peppers and celery in the […]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":1692,"menu_order":219,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-1652","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nQuail Stuffing - Commander's Palace<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.commanderspalace.com\/cuisine\/recipes\/quail-stuffing.html\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Quail Stuffing - 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