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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 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.

reservations and dress code