Roasted Quail Stuffed with a Creole Oyster Dressing Recipe

Name: Roasted Quail Stuffed with a Creole Oyster Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons minced shallots; 1/2 chopped onion; 1/2 chopped celery rib; 1 tablespoon minced garlic; 1 cup reserved oyster liquid; 2 cups raw oysters, chopped; 3 cups dense day-old white bread, cut into 1-cubes; Salt and pepper; 4 quail, split; Salt and pepper; 1/2 cup melted unsalted butter

Servings: persons

2 tablespoons olive oil
2 tablespoons minced shallots
1/2 chopped onion
1/2 chopped celery rib
1 tablespoon minced garlic
1 cup reserved oyster liquid
2 cups raw oysters, chopped
3 cups dense day-old white bread, cut into 1-cubes
Salt and pepper
4 quail, split
Salt and pepper
1/2 cup melted unsalted butter

1
Pre-heat oven to 350 degrees.
2
Heat oil in a large saute pan.
3
Add shallots, onions, and celery.
4
Cook for 2 to 3 minutes.
5
Add the garlic and continue sauteing for 1 minute.
6
Add the oyster liquid and bring to a simmer.
7
Add the oysters and cook for 2 to 3 minutes.
8
Place in a large bowl with bread cubes and season with salt and pepper.
9
To prepare quail, season the quail very well including the inside meat with salt and pepper.
10
Stuff each quail with 2 ounces of the stuffing, and brush with butter.
11
Roast quail about 20 minutes.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 tablespoons minced shallots, 1/2 chopped onion, 1/2 chopped celery rib, and more.

Yes, Roasted Quail Stuffed with a Creole Oyster Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Quail Stuffed with a Creole Oyster Dressing

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