Recipe: Quail on Sage Cornbread Dressing with Mushroom-Wine Sauce

QUAIL ON SAGE CORNBREAD DRESSING

Sage cornbread dressing (recipe follows)
2 tablespoons butter or margarine
1 tablespoon vegetable oil
8 (6 ounces each) farm raised ready-to-roast jumbo quail
1/2 pound mushrooms, sliced
1/4 cup unsifted all-purpose flour
2 cups chicken broth
1/4 cup dry white wine
1/4 teaspoon ground black pepper
Fresh sage sprigs (optional)

Heat oven to 400 degrees F.

Prepare sage cornbread 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 the dressing at 400 degrees F for 15 minutes.

Meanwhile, in large skillet, heat butter and oil over medium-high heat. Add quail and brown on all sides. Transfer browned quail to center of baking dish over dressing. Set aside skillet.

Bake quail and dressing uncovered, at 400 degrees F for 15 minutes or just until juices in the thighs run clear when pierced with a fork.

In same skillet, saute mushrooms in pan drippings over medium heat. stir in flour until well mixed. Sir in broth, wine, and pepper; cook until thickened and bubbly. Pour into serving bowl to serve with quail.

To serve, garnish quail with sage sprigs, if desired.

SAGE CORNBREAD DRESSING

2 tablespoons butter or margarine
1 medium size onion
1 cup sliced celery
6 cups day-old cornbread cubes
2 cups chicken broth
2 tablespoons chopped fresh or 2 teaspoons crumbled dried sage leaves
1/4 teaspoon ground black pepper.
1 large egg, beaten
1/2 cup chopped fresh parsley leaves

In a large skillet, melt butter or margarine. Add chopped onion and sliced celery. Saute vegetables until tender. remove from heat; stir in cornbread cubes, chicken broth, sage leaves, and black pepper. Toss in beaten egg, and parsley leaves.

Makes 4 servings
Source: Country Cooking Magazine