Southern Stuffed Quail

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/4 cup ground pork
• 2 tablespoons chopped fresh parsley
• 2 tablespoons finely chopped carrots
• 2 tablespoons finely chopped celery
• 1 clove chopped fresh garlic
• 2 1/2 tablespoons fresh bread crumbs
• ground black pepper to taste
• 8 quail, cleaned and split lengthwise
• 1 tablespoon bacon drippings

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 425°F (218°C).

2. In a bowl, combine the ground pork, chopped parsley, finely chopped carrots, celery, garlic, fresh bread crumbs and black pepper to make the stuffing.

3. Divide the stuffing evenly among the 8 split quail, spreading it over the cut side of each bird, then press the halves back together.

4. Melt the bacon drippings in an oven-safe skillet over medium-high heat.

5. Brown the stuffed quail in the drippings for about 4 minutes, turning once.

6. Transfer the skillet to the oven and roast for about 11 minutes, until the stuffing and thickest part of the meat reach 165°F (74°C).