Roasted Quail with Corn Bread Stuffing and Port-Orange Sauce

• 5 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 small celery ribs, finely chopped
• 1 1/4 teaspoons rubbed sage
• 1/2 cup finely chopped dates
• 4 cups crumbled Buttermilk Corn Bread
• 1 large egg, lightly beaten
• Salt and freshly ground pepper
• 2 tablespoons plus 1 teaspoon vegetable oil, plus more for rubbing
• 1 small carrot, finely chopped
• 1 1/2 teaspoons tomato paste
• 1/2 cup ruby port
• 2 teaspoons finely grated orange zest
• 1/2 cup fresh orange juice
• 1 quart chicken stock or low-sodium broth
• 1 bay leaf
• 1 thyme sprig
• 1 teaspoon whole black peppercorns
• 8 partially boned quail
• 1/4 teaspoon finely ground fennel seeds

1. In a medium skillet, melt 2 tablespoons of the butter.
2. Add half of the onion and 1 celery rib and cook over moderate heat until softened, about 5 minutes.
3. Stir in 1 teaspoon of the sage, 2 tablespoons of the butter and the dates and remove the skillet from the heat.
4. In a large bowl, combine the corn bread with the contents of the skillet.
5. Add the egg and blend well, then season with salt and pepper.
6. In a medium saucepan, heat 1 teaspoon of the oil.
7. Add the remaining onion and cook over high heat until browned, about 3 minutes.
8. Add the carrot and the remaining celery and cook over moderate heat, stirring occasionally, until softened, about 3 minutes.
9. Add the tomato paste and cook, stirring, until glossy, about 30 seconds.
10. Add the port, orange zest and orange juice and boil over high heat until reduced by three-fourths, about 3 minutes.
11. Add the chicken stock, bay leaf, thyme sprig and black peppercorns and bring to a boil, then simmer over moderate heat until reduced to 3/4 cup, about 30 minutes.
12. Strain the sauce into a small saucepan.
13. Preheat the oven to 350.
14. Scoop up 1/2 cup of the corn bread stuffing and squeeze to form it into a fat cylinder.
15. Slide the cylinder into a quail and press to shape the quail around the stuffing.
16. Pull the neck skin over the stuffing and secure with a toothpick.
17. Repeat with the remaining stuffing and quail.
18. In a small bowl, mix the ground fennel with 1 teaspoon of salt, 1/4 teaspoon of pepper and the remaining 1/4 teaspoon of sage.
19. Rub the quail all over with oil and sprinkle with the spice mixture.
20. In a large skillet, heat 1 tablespoon of the oil.
21. Add 4 of the quail, breast side down, and cook over high heat until browned, about 4 minutes.
22. Turn the quail and cook for 2 minutes longer.
23. Transfer the quail to a large rimmed baking sheet.
24. Repeat with the remaining 1 tablespoon of oil and 4 quail.
25. 7.
26. Roast the quail in the oven until an instant-read thermometer inserted in the center of the stuffing registers 155, about 12 minutes.
27. Meanwhile, bring the port sauce to a boil.
28. Off the heat, whisk in the remaining 1 tablespoon of butter and season with salt and pepper.
29. Spoon the sauce onto plates, set 2 stuffed quail in the center of each and serve.

unsalted butter, onion, celery, sage, dates, buttermilk, egg, salt, vegetable oil, carrot, tomato paste, ruby port, orange zest, orange juice, chicken, bay leaf, thyme, whole black peppercorns, quail, fennel seeds

Taken from www.foodandwine.com/recipes/roasted-quail-corn-bread-stuffing-and-port-orange-sauce (may not work)