Quail On Sage Cornbread Dressing

Heat oven to 400 degrees F.

For Sage Cornbread Dressing: In a large skillet, melt butter or margarine. Add chopped onion and sliced celery. Saute vegetables until tender.

Remove from heat and stir in cornbread cubes, chicken broth, sage leaves, and black pepper. Toss in beaten egg and parsley leaves.

Spoon dressing into greased, shallow, oval 2-quart or 13- by 9-inch baking dish. Spread dressing to cover bottom and sides of baking dish. Cover dish loosely with aluminum foil. Bake for 15 minutes.

Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add quail and brown on all sides. Transfer browned quail to center of baking dish over dressing. Set aside skillet.

Bake quail and dressing uncovered for 15 minutes or just until juices in the thighs run clear when pierced with a fork.

In same skillet, saute mushrooms in pan drippings over medium heat. Stir in flour until well mixed. Stir in broth, wine, and pepper, then cook until thickened and bubbly.

Pour into serving bowl to serve with quail. To serve, garnish quail with sage sprigs, if desired.