|Butter||1 1⁄4 Cup (20 tbs)|
|Green onions||1⁄2 Cup (8 tbs), finely chopped|
|Celery||1⁄2 Cup (8 tbs), finely chopped|
|Cornbread crumbs||3 Cup (48 tbs)|
|Day old biscuits||3 Cup (48 tbs), crumbled|
|Chicken broth||1 Can (10 oz)|
|Flour||1 Cup (16 tbs)|
Saute the onions and celery in butter.
Add cornbread and biscuit crumbs.
Season with salt and pepper.
Moisten with 3/4 can chicken broth.
Flour and brown quail in a skillet.
Stuff quail (allowing 1 cup of dressing to 1 pound of dressed bird).
Put quail in a roaster in 1 inch of water.
Cover and cook slowly at 275°-300° for 2 hours.
Baste with remaining chicken broth and sherry, if desired.