Stuffed Quail Recipe




 Butter1 1⁄4 Cup (20 tbs)
 Green onions1⁄2 Cup (8 tbs), finely chopped
 Celery1⁄2 Cup (8 tbs), finely chopped
 Cornbread crumbs3 Cup (48 tbs)
 Day old biscuits3 Cup (48 tbs), crumbled
 Chicken broth1 Can (10 oz)
 Flour1 Cup (16 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 7066 Calories from Fat 3108

% Daily Value*

Total Fat 353 g542.5%

Saturated Fat 174.8 g873.8%

Trans Fat 0 g

Cholesterol 771.9 mg

Sodium 6648.6 mg277%

Total Carbohydrates 839 g279.5%

Dietary Fiber 17.8 g71.1%

Sugars 162 g

Protein 143 g285.2%

Vitamin A 185.1% Vitamin C 52.4%

Calcium 40.4% Iron 278.8%

*Based on a 2000 Calorie diet


Saute the onions and celery in butter.
Add cornbread and biscuit crumbs.
Season with salt and pepper.
Moisten with 3/4 can chicken broth.
Mix together.
Flour and brown quail in a skillet.
Stuff quail (allowing 1 cup of dressing to 1 pound of dressed bird).
Put quail in a roaster in 1 inch of water.
Cover and cook slowly at 275°-300° for 2 hours.
Baste with remaining chicken broth and sherry, if desired.