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The Second Day Of Christmas – Two Turtle Doves, A King, And A Saint

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“On the second day of Christmas, my true love gave to me two turtle doves.” – Frederic Austin

Photo by: Brodie Porterfield

Two turtle doves – some say the imagery represents the old and new testament, others believe turtle doves to be a symbol of peace and tranquility, but the second day of Christmas often stands as a day to mourn the death of martyrs such as Saint Stephen, and to celebrate the giving nature of King Winceslas.

Both of these men risked their stature to protect the poor. Saint Stephen fought for the financial blessings of widows while King Winceslas shared his feast with the poor in the cold of winter.

I am reminded by their lives that God rewards the humble and the poor in spirit. (Matthew 5:3)

On this day direct your attention outward, help those who need it, even in simple ways. Pack up your old clothes and donate them to your local Goodwill, volunteer to serve food at a shelter, or bake lasagnas for grieving friends who have lost loved ones.

Read Acts 6 and reflect on those willing to lose their lives for their faith or take a listen to this song celebrating the life of King Wenceslas.

Photo by: Brodie Porterfield

If you’re looking for a perfect recipe to enjoy the second day of Christmas, but have trouble finding doves, 2 whole quails will do the trick.

Whole quail with old bay, pine nut rub, crazy rice, and warm turnip green, carrot salad incorporates creole flavor, mixing traditionally French ingredients with spices common in New Orleans cuisine, for a meal that’s both elegant and bold.

The flavor profile neatly mingles into perfectly warming, delicious bites, but eating the quails can be messy. Be sure to serve this meal with plenty of napkins as it eats a bit like chicken wings.

This post may contain affiliate links, links that may provide a small commission to the creators at The Celebration Kitchen at no extra cost to you.

Ingredients For The Quail

Serve With:

Photo by: Brodie Porterfield

Instructions For The Quail

  1. Preheat oven to 375.
  2. Toast Pine nuts and rosemary in a dry sauce pan over low heat. (When Pine nuts turn golden brown and become more fragrant, they are ready.)
  3. Blend mustard, pine nuts, rosemary (removed from stems), thyme, white wine, cajun seasoning, salt, pepper, and olive oil in a food processor or blender until all of the ingredients are integrated.
  4. Add more olive oil (if needed) to thin out the texture of your creole, pine nut rub.
  5. Rinse, dry, and salt the quail. Caress the birds with an ample helping of creole, pine nut rub.
  6. Cook for 20 minutes or more (depending on the birds size), until a meat thermometer reads 165 when entered into the thickest part of the bird.

Ingredients For The Crazy Rice

Photo by: Brodie Porterfield

Instructions For The Crazy Rice

  1. Toast the rice in the same sauté pan used to toast the pine nuts. (This allows some of those fragrant notes to enter the rice.)
  2. Remove the rice to a bowl and set aside for later.
  3. Warm your butter and olive oil over medium heat in the same pan used to toast your rice. After the butter has melted add your onions and sauté for 2 minutes.
  4. Add mushrooms, Tasso ham, onions, and garlic and sauté for 3 more minutes.
  5. Add 2 cups of chicken broth and the bay leaf to the pot and bring to a boil.
  6. Add your rice to the pot, stir, cover, bring down to a low simmer, and allow rice to cook for 18 minutes without removing the lid.
  7. Remove the rice from the heat after 18 minutes. Fluff the rice with a fork. Cover again, and allow rice to sit for 5 more minutes.
Photo by: Brodie Porterfield

For The Turnips and Carrots

You can serve these items raw or sauté them with a little butter, Tasso ham, Onions, garlic, salt and cajun seasoning.

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