Quail on sage-cornbread dressing - country living
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Sage-Cornbread Dressing (recipe follows) | ||
| 8 | 6-oz farm-raised ready-to roast jumbo quail | |
| 2 | tablespoons | Butter or margarine |
| 1 | tablespoon | Vegetable ofl |
| ½ | pounds | Cultivated wild mushrooms, sliced |
| ¼ | cup | Unsifted all-purpose flour |
| 2 | cups | Chicken broth |
| ¼ | cup | Dry white wine |
| ¼ | teaspoon | Ground black pepper |
| Fresh sage sprigs (opt.) | ||
Directions
1. Heat oven to 400'F. Prepare Sage-Combread Dressing; spoon into greased, shallow oval 2-quart or 13-by 9-inch baking dish. Spread dressing to cover bottom and sides of baking dish. Cover dish loosely with aluminum foil. Bake 15 minutes.
2. Meanwhile, rinse quail and pat dry. In large skillet, heat butter and oil over medium-high heat. Brown quail on all sides. Transfer quail to center of baking dish over stuffing. Set aside skillet. Bake quail and stuffing, uncovered, 15 minutes or just until juices in the thighs run clear when pierced with a fork.
3. In same skillet, saute mushrooms in pan drippings. Stir in flour until well mixed. Stir in broth, wine, and pepper. Cook until thickened and bubbly. Pour into serving bowl to serve with quail.
4. To serve, garnish quail with sage sprigs, if desired.
Sage-Cornbread Dressing: In 5-quart kettle, melt 2 T butter or margarine. Add 1 medium-size onion, chopped, and 1 C sliced celery; saute vegetables until tender. Remove from heat; stir in 6 C day-old cornbread cubes, 2 C white-bread cubes, 2 C chicken broth, 2 T chopped fresh or 2 t crum- bled dried sage leaves and ¼ t ground black pepper. Toss in 1 large egg, beaten, and ½ C chopped fresh parsley leaves.
Country Living/November/91 Scanned & fixed by DP and GG