Roasted Quail with Cranberry-Orange-Pecan Stuffing

• Meat

  • 8 None quail

• Produce

  • 1 1/2 cups Cranberries, fresh or frozen
  • 1 1/2 tsp Orange rind

• Canned Goods

  • 1 Cranberry-orange-pecan stuffing

• Condiments

  • 1/4 cup Butter or margarine

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Salt
  • 1 1/4 cups Sugar

• Drinks

  • 1 1/2 cups Cranberry juice
  • 1/2 cup Orange juice

Found on myrecipes.com

Description

Directions

• Cook cranberry juice and sugar in a saucepan over medium heat, stirring constantly, 25 minutes or until sugar melts and mixture thickens. Add cranberries and orange rind; cook, stirring constantly, 2 minutes or until cranberries pop. Remove cranberry glaze from heat; let cool.Stir together orange juice and melted butter.Spoon about 1/4 cup Cranberry-Orange-Pecan Stuffing into each quail, and tie legs together with string. Sprinkle with salt and pepper; place in a shallow roasting pan. Brush with orange juice mixture.Bake at 325° for 1 hour, basting quail with orange juice mixture every 15 minutes. Broil 5 1/2 inches from heat 3 to 4 minutes or until golden, if necessary. Serve with cranberry glaze. Garnish, if desired min.