Recipe for Roasted Quail with Southwestern Cornbread Stuffing 
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Yield:
4
Ingredients:
Amount Ingredient
12 whl quail rinsed, and
patted dry with paper towels
1 tsp salt
1/2 tsp cayenne pepper
1/2 tsp ground cumin
1 tsp ground chili powder
2 cup dry cornbread stuffing
1 cup warm chicken broth
1/2 cup diced Anaheim pepper
1 x jalapeno pepper seeded, minced
1/2 cup roasted and salted pumpkin seeds
1/3 tsp freshly-ground black pepper
1/2 cup apricot preserves
Instructions:
Instructions: Season quail lightly with next 3 ingredients. Combine stuffing and next 5 ingredients and lightly stuff into cavity of each quail. Spread preserves over quail and then wrap each with 1 bacon strip.

Roast in a 400 degree oven for 12 minutes or until bacon is just brown. Serve with bacon intact.

This recipe yields 4 servings.

Comments: Be careful not to overstuff the quail or they may take too long to cook. You may want to double the stuffing ingredients and serve some extra on the side. Look for pumpkin seeds in the bulk bin of your supermarket.

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