PINE HILL PLANTATION’S
STUFFED QUAIL

Stuffing

1 pound sausage

1 large onion, chopped

3 celery stalks, chopped

1 8-ounce bag corn bread stuffing (or 2 1/2 cups crumbled corn bread)

2 1/2 cups bread crumbs

2 8-ounce cans chicken broth

1/2 cup melted butter

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon sage

1 egg

Quail

12 quail

12 bacon strips

For the stuffing, in a skillet brown the sausage with the onion and celery; drain. In a large bowl toss the sausage mixture with the stuffing, bread crumbs, chicken broth, butter, salt, pepper, sage, and egg.

For the quail, clean the quail. Overstuff each quail with the stuffing. Tightly wrap each quail with a strip of bacon (stretching the bacon so that it stays in place without use of toothpicks). The bacon will hold the stuffing firmly in the quail.

Preheat the grill to 350°. Grill the birds indirectly over mesquite (or on the top rack of a gas grill using liberal amounts of water-soaked mesquite chips or chunks) for approximately 20 to 30 minutes until a beautiful golden brown.

Makes 12 servings.