Roasted Quail Stuffed with Creole Oyster Dressing

Alan Leonetti's Note:

Quail can be purchased in any gourmet or specialty food stores.

• Total Time: 47 mins
• Prep Time: 20 mins
• Cook Time: 27 mins

Ingredients:

Servings: 2

FOR THE DRESSING

• 3 cups dense day-old white bread (cut in 1 inch cubes)
• 2 tablespoons extra virgin olive oil
• ½ onion (chopped)
• 2 tablespoons shallots (minced)
• ½ 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
• ½ cup unsalted butter (melted)

Directions:

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.