Roasted Quail with Cranberry-Orange-Pecan Stuffing

Ingredients

• 1 1/2 cups cranberry juice
• 1 1/4 cups sugar
• 1 1/2 cups fresh or frozen cranberries
• 1 1/2 teaspoons grated orange rind
• 1/2 cup orange juice
• 1/4 cup butter or margarine, melted
• Cranberry-Orange-Pecan Stuffing
• 8 quail, dressed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Garnish: orange rind strips

Preparation

1. 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.
2. Stir together orange juice and melted butter.
3. 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.
4. 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.