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Baked Quail Breasts and Dressing Recipe

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This recipe for Baked Quail Breasts and Dressing, by , is from The Crawford Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bertha Crawford -Story


Quail-breasts only, skinned.
1 egg.
1/4 c milk.
1/2 tsp salt
flour to coat.
Oil or shortening.
6 cups cornbread, coarsely crumbled.
6 tbsp butter or margarine.
1 cup chopped onion.
3 stalks celery, chopped.
3 cups chicken broth, or 3 chicken bouillon cubes, dissolved in 3 cups hot water.
2 eggs.
2 tsp poultry seasoning.

Beat 1 egg with milk. Dip quail into egg mixture then coat with lightly salted flour.(I put flour in freezer size plastic bag, drop in the dipped quail, and shake to coat). Brown quail in hot oil and drain on paper towel.
Saute onion and celery in butter until transparent. Beat eggs and add to chicken broth.
Toss cornbread with seasoning then combine with vegetables and liquid and toss lightly to moisten all ingredients. Place in casserole dish and arrange quail breasts on top. Cover with foil and bake for 1 hour at 350 or until edges of dressing begin to brown and quail meat is done.




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