Roasted Quail Stuffed With Creole Oyster Dressing

Total Time: 47 mins Preparation Time: 20 mins Cook Time: 27 mins

Ingredients

• Servings: 2
• 3 cups dense day-old bread (cut in 1 inch cubes)
• 2 tablespoons extra virgin olive oil
• 1/2 onion (chopped)
• 2 tablespoons shallots (minced)
• 1/2 celery rib (chopped)
• 1 teaspoon thyme
• 1 tablespoon minced garlic
• 2 cups raw oysters (chopped, reserve liquid)
• salt & pepper
• 4 quail (2 per person)
• salt & pepper
• 1/2 cup unsalted butter (melted)

Recipe

• 1 preheat oven to 350 degrees.
• 2 heat olive oil in a large sauté pan.
• 3 add shallots, onions& celery.
• 4 cook for 2 to 3 minutes.
• 5 add the garlic& continue sautéing for 1 more minute.
• 6 add the 1 cup of reserved oyster liquid& bring to a simmer.
• 7 add the chopped oysters& cook another 2 to 3 minutes.
• 8 place into a large bowl with bread cubes& season with thyme, salt& pepper.
• 9 to prepare the quail, season the quail very well, including the inside of the meat, with salt& pepper.
• 10 stuff each quail with 2 ounces of the stuffing& brush with butter.
• 11 roast the quail about 20 minutes.
• 12 because quail are so small, serve 2 quails per person.