Recipe for Roasted Quail Stuffed with a Creole Oyster Dressing 
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Yield:
2
Ingredients:
Amount Ingredient
2 tbl Olive oil
2 tbl Minced shallots
1/2 x Chopped onion
1/2 x Celery rib chopped
1 tbl Minced garlic
1 cup Reserved oyster liquid
2 cup Raw oysters chopped
3 cup Dense day-old white bread cut 1" cubes
Salt to taste
Freshly-ground black pepper to taste
4 x Quail split
Instructions:
Instructions: Pre-heat oven to 350 degrees.

Heat oil in a large saute pan. Add shallots, onions, and celery. Cook for 2 to 3 minutes. Add the garlic and continue sauteing for 1 minute. Add the oyster liquid and bring to a simmer. Add the oysters and cook for 2 to 3 minutes. Place in a large bowl with bread cubes and season with salt and pepper.

To prepare quail, season the quail very well including the inside meat with salt and pepper. Stuff each quail with 2 ounces of the stuffing, and brush with butter. Roast quail about 20 minutes.

This recipe yields 2 main dish or 4 appetizer servings.

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