• 1/2 c. chopped celery
  • 1/4 c. Chopped green onion
  • 2 Tbsp. snipped fresh parsley
  • 1/4 c. butter
  • 1 c. chicken broth
  • 3 c. corn bread stuffing mix
  • 1/2 tsp. dried marjoram leaves
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 6 quail, split in half (may substitute 8 dove)

    Heat oven to 350 degrees. Lightly grease 2-qt casserole and set aside. In medium skillet, melt butter. Add celery, onion, and parsley to skillet and cook over medium heat until tender. Add chicken broth to mixture and heat until boiling. Remove from heat and add stuffing mix, cover for 3 minutes. Fluff with fork and place half of mixture in prepared casserole dish. Arrange quail breasts over stuffing. Cover completely with remaining stuffing mixture. Bake, uncovered, until quail is cooked through and tender, about 1 hour. (Time will vary.)
    Serves: 4

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