Roasted Quail Stuffed with Creole Oyster Dressing

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

• Ready In: 47 mins
• 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

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.