Stuffed Quail With Crawfish Dressing

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. 1

   Rub quail with the rosemary, black pepper, and salt (and Tony Chachere’s, if preferred).

2. 2

   Prepare stuffing by sautéing remaining vegetables and basil in butter until tender.

3. 3

   In a mixing bowl combine sautéed vegetables with cracker meal, crawfish, eggs, salt and pepper to taste. Mix well.

4. 4

   Stuff quail liberally and bake in 350 degree F oven for 45 minutes or until done. Don’t overcook.

5. 5

   Baste with butter once while cooking.

6. 6

   Place cooked quail on bed of brown or wild rice. Cherry sauce is optional.