Roasted Quail Stuffed with Creole Oyster Dressing

4 quail

½ cup unsalted butter, melted

For the Dressing:

3 cups dense day-old white bread, (cut in 1 inch cubes)

2 tbsp. extra-virgin olive oil

½ onion, chopped

2 tsp. shallots, minced

½ celery rib, chopped

1 tsp. thyme

1 tbsp. minced garlic

2 cups raw oysters, chopped, reserve liquid

Salt and pepper

• Preheat oven to moderate heat.

• Heat olive oil in a large sauté pan.

• Add shallots, onion and celery.

• Cook for 2 to 3 minutes.

• Add garlic and continue sautéing for more minute.

• Add the 1 cup of reserved oyster liquid and bring to a simmer

• Add the chopped oysters and cook another 2 to 3 minutes.

• Place into a large bowl with bread cubes and season with thyme, salt and pepper.

• To prepare the quail, season the quail very well, including the inside of the meat, with salt and pepper.

• Stuff each quail with 2 ounce of the stuffing and brush with butter.

• Roast quail about 20 minutes.

• Because quail are so small, serve 2 quails per person.