Roasted Quail Stuffed with Creole Oyster Dressing

• 3 cups dense day-old white bread (cut in 1 inch cubes)
• 2 tablespoons extra virgin olive oil
• 12 onion (chopped)
• 2 tablespoons shallots (minced)
• 12 celery rib (chopped)
• 1 teaspoon thyme
• 1 tablespoon minced garlic
• 2 cups raw oysters (chopped, reserve liquid)
• salt & pepper
• 4 quail (2 per person)
• salt & pepper
• 12 cup unsalted butter (melted)

1. Preheat oven to 350 degrees.
2. Heat olive oil in a large saute pan.
3. Add shallots, onions& celery.
4. Cook for 2 to 3 minutes.
5. Add the garlic& continue sauteing for 1 more minute.
6. Add the 1 cup of reserved oyster liquid& bring to a simmer.
7. Add the chopped oysters& cook another 2 to 3 minutes.
8. Place into a large bowl with bread cubes& season with thyme, salt& pepper.
9. To prepare the quail, season the quail very well, including the inside of the meat, with salt& pepper.
10. Stuff each quail with 2 ounces of the stuffing& brush with butter.
11. Roast the quail about 20 minutes.
12. Because quail are so small, serve 2 quails per person.

white bread, extra virgin olive oil, onion, shallots, celery, thyme, garlic, oysters, salt, quail, salt, unsalted butter

Taken from www.food.com/recipe/roasted-quail-stuffed-with-creole-oyster-dressing-80202 (may not work)