1-6 semi-boneless Cavendish Game Birds Jumbo Vermont Quail
1 package of bread stuffing or your favorite recipe to equal 2 cups of prepared stuffing
Salt and pepper
Optional: celery, onions, herbs, mushrooms, cranberries, apples, pine nuts or pecans
Preheat oven to 400°
Rinse and pat quail dry.
Season the cavity of the bird with salt and pepper
Prepare stuffing using ingredients of choice.
Fill each semi-boneless quail with 1 to 2 tablespoons of stuffing (avoid overstuffing them)
Season outside of bird with salt and pepper.
Heat oil in a heavy-bottom pan. Brown birds in medium-hot oil for 3-4 minutes per side, starting with breast side down (to seal in juices and prevent them from steaming)
Transfer quail to baking dish, breast side up, leaving adequate space around each bird (overcrowding causes them to steam rather than roast).
Bake approximately 15 minutes in 400° oven until bare leg bone starts to show on the little drumsticks. Remove from oven, cover with foil tent to retain heat and rest for approximately 5 minutes before serving. Serve with accompaniments of your choice!