Stuffed quails

Ingredients:

• 8 quails without internal bones (only legs and thighs on the bones)
• 170 g whole grain bread, cut into 0.5 cm cubes.
• 1 tbsp. l. olive oil
• 3 tablespoons unsalted butter
• 1 cup chopped onion
• 0.5 cup diced carrots
• 0.5 cup diced celery
• 1 tbsp. minced garlic
• 4 tbsp chopped fresh parsley
• 2 tbsp chopped fresh sage
• 1 cup chicken broth + more as needed

Preparation:

1. Preheat oven to 220°C. Place the bread on a rimmed baking sheet and drizzle with olive oil. Season with salt. Toast for 5-8 minutes until crisp. Transfer to a large bowl.
2. In a heavy-bottomed skillet, heat the butter over medium heat until melted and foaming. Add the onion, carrot, celery, and garlic and cook, stirring, until the vegetables are softened, about 10 minutes. Add the parsley, sage, and chicken broth. Season with salt and pepper to taste. Add the breadcrumbs and toss to combine. If you need more liquid to moisten the bread, add another 1/4 cup of chicken broth at a time. Remove the pan from the heat and let cool to room temperature.
3. Preheat oven to 175°C.
4. Once the filling has cooled, put on rubber gloves and stuff each quail with 1 cup of filling. Place the remaining filling in the bottom of a roasting pan or large cast-iron skillet. Season the quails with salt and pepper and place them on top of the filling. Bake for 15-20 minutes, or until the juices run clear when pierced. Serve immediately.