Roasted Quail Stuffed with Creole Oyster Dressing
- Ready In:
- 47mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
-
FOR THE DRESSING
- 3 cups dense day-old white 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
-
FOR THE QUAIL
- 4 quail (2 per person)
- salt & pepper
- 1⁄2 cup unsalted butter (melted)
directions
- Preheat oven to 350 degrees.
- Heat olive oil in a large sauté pan.
- Add shallots, onions& celery.
- Cook for 2 to 3 minutes.
- Add the garlic& continue sautéing for 1 more minute.
- Add the 1 cup of reserved oyster liquid& bring to a simmer.
- Add the chopped oysters& cook another 2 to 3 minutes.
- Place into a large bowl with bread cubes& season with thyme, salt& pepper.
- To prepare the quail, season the quail very well, including the inside of the meat, with salt& pepper.
- Stuff each quail with 2 ounces of the stuffing& brush with butter.
- Roast the quail about 20 minutes.
- Because quail are so small, serve 2 quails per person.
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RECIPE SUBMITTED BY
Alan Leonetti
Albuquerque, New Mexico
I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.