Roasted Quail Stuffed with Creole Oyster Dressing

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. 1

   Preheat oven to 350 degrees.

2. 2

   Heat olive oil in a large sauté pan.

3. 3

   Add shallots, onions& celery.

4. 4

   Cook for 2 to 3 minutes.

5. 5

   Add the garlic& continue sautéing for 1 more minute.

6. 6

   Add the 1 cup of reserved oyster liquid& bring to a simmer.

7. 7

   Add the chopped oysters& cook another 2 to 3 minutes.

8. 8

   Place into a large bowl with bread cubes& season with thyme, salt& pepper.

9. 9

   To prepare the quail, season the quail very well, including the inside of the meat, with salt& pepper.

10. 10

    Stuff each quail with 2 ounces of the stuffing& brush with butter.

11. 11

    Roast the quail about 20 minutes.

12. 12

    Because quail are so small, serve 2 quails per person.