Ingrients & Directions

Sage-Cornbread Dressing -sliced
-(recipe follows) 1/4 c Unsifted all-purpose flour
8 6-oz farm-raised ready-to 2 c Chicken broth
-roast jumbo quail 1/4 c Dry white wine
2 tb Butter or margarine 1/4 ts Ground black pepper
1 tb Vegetable ofl Fresh sage sprigs (opt.)
1/2 lb Cultivated wild mushrooms,

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 1/4 t ground
black pepper. Toss in 1 large egg, beaten, and 1/2 C chopped fresh
parsley leaves.

Country Living/November/91 Scanned & fixed by DP and GG

4 servings