Roasted Quail Stuffed with Creole Oyster Dressing


  • 4 quail
  • ½ cup unsalted butter, melted
  • 3 cups dense day-old white bread, (cut in 1-inch cubes)
  • 2 tbsp. extra-virgin olive oil
  • ½ onion, chopped
  • 2 tsp. shallots, minced
  • ½ celery rib, chopped
  • 1 tsp. thyme
  • 1 tbsp. minced garlic
  • 2 cups raw oysters, chopped, reserve liquid
  • Salt and pepper


  1. Preheat oven to moderate heat.
  2. Heat olive oil in a large sauté pan.
  3. Add shallots, onion and celery.
  4. Cook for 2 to 3 minutes.
  5. Add garlic and continue sautéing for more minute.
  6. Add the 1 cup of reserved oyster liquid and bring to a simmer
  7. Add the chopped oysters and cook another 2 to 3 minutes.
  8. Place into a large bowl with bread cubes and season with thyme, salt and pepper.
  9. To prepare the quail, season the quail very well, including the inside of the meat, with salt and pepper.
  10. Stuff each quail with 2 ounces of the stuffing and brush with butter.
  11. Roast quail about 20 minutes.

Because quail are so small, serve 2 quails per person.

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