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QUAIL ON SAGE CORNBREAD DRESSING

Sage cornbread dressing (recipe follows)
2 tablespoons butter or margarine
1 tablespoon vegetable oil
8 6-ounce 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 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 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, 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.

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