Roasted Quail Stuffed with Creole Oyster Dressing Recipe #80202
Quail can be purchased in any gourmet or specialty food stores.
47 min | 20 min prep
SERVES 2
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)
- Preheat oven to 350 degrees.
- Heat olive oil in a large sauté pan.
- Add shallots, onions& celery.
- Cook for 2 to 3 minutes.
- Add the garlic& continue sautéing for 1 more minute.
- Add the 1 cup of reserved oyster liquid& bring to a simmer.
- Add the chopped oysters& cook another 2 to 3 minutes.
- Place into a large bowl with bread cubes& season with thyme, salt& pepper.
- To prepare the quail, season the quail very well, including the inside of the meat, with salt& pepper.
- Stuff each quail with 2 ounces of the stuffing& brush with butter.
- Roast the quail about 20 minutes.
- Because quail are so small, serve 2 quails per person.
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5 stars