Roasted Quail Stuffed with a Creole Oyster Dressing

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
2 servings or 4 appetizers

Ingredients
  • DRESSING:
  • 2 tablespoons olive oil
  • 2 tablespoons minced shallots
  • 1/2 chopped onion
  • 1/2 chopped celery rib
  • 1 tablespoon minced garlic
  • 1 cup reserved oyster liquid
  • 2 cups raw oysters, chopped
  • 3 cups dense day-old white bread, cut into 1-cubes
  • Salt and pepper
  • QUAIL:
  • 4 quail, split
  • Salt and pepper
  • 1/2 cup melted unsalted butter
Directions
  • Pre-heat oven to 350 degrees. Heat oil in a large saute pan. Add shallots, onions, and celery. Cook for 2 to 3 minutes. Add the garlic and continue sauteing for 1 minute. Add the oyster liquid and bring to a simmer. Add the oysters and cook for 2 to 3 minutes. Place in a large bowl with bread cubes and season with salt and pepper.

  • To prepare quail, season the quail very well including the inside meat with salt and pepper. Stuff each quail with 2 ounces of the stuffing, and brush with butter. Roast quail about 20 minutes.


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