Stuffed Quail Recipe
Ingredients
| Quail | ||
| Butter | 1/4 Cup (16 tbs) | |
| Green onions | 1/2 Cup (16 tbs), finely chopped | |
| Celery | 1/2 Cup (16 tbs), finely chopped | |
| 3 cups cornbread crumbs | ||
| 3 cups day-old biscuits, crumbled | ||
| 1 can Swanson chicken broth | ||
| Flour | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
