Stuffed Quail With Crawfish Dressing

This recipe is very close to the dish served at Massa’s Restaurant in Houston. I like mine a little spicy and sprinkle them liberally with Tony Chachere’s Creole Seasoning.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 8  whole quail, raw, semi-boneless
• 1⁄2 cup fresh rosemary
• 1⁄2 cup butter
• 1  cup celery, chopped with tops
• 1  cup onion, chopped
• 1⁄2 cup green onion, chopped
• 1⁄4 cup garlic, chopped
• 1⁄2 cup fresh basil, chopped
• 1  lb crawfish tail, peeled and pre-cooked
• 1  cup  cracker meal (or crushed crackers)
• 2  eggs
•  salt & freshly ground black pepper, to taste
• 1 (12 ounce) can bing cherries, for sauce (optional)

Directions

1. Rub quail with the rosemary, black pepper, and salt (and Tony Chachere’s, if preferred).
2. Prepare stuffing by sautéing remaining vegetables and basil in butter until tender.
3. In a mixing bowl combine sautéed vegetables with cracker meal, crawfish, eggs, salt and pepper to taste. Mix well.
4. Stuff quail liberally and bake in 350 degree F oven for 45 minutes or until done. Don’t overcook.
5. Baste with butter once while cooking.
6. Place cooked quail on bed of brown or wild rice. Cherry sauce is optional.