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.