12 semi-boned bobwhite quail
1/2 stick butter, melted
Kosher salt and pepper to taste
Preheat oven to 375 degrees. Sandwich quail in several layers of paper towels and allow to dry completely, refrigerated, replacing towels as needed. Loosely fill birds with stuffing and place on a backing rack, breast side up.
Brush with melted butter and sprinkle with salt and pepper. Roast for 30 minutes, rotate pan, and cook for another 10 minutes. Birds are done when skin is golden brown and juices run clear. Allow to rest 10 minutes.
To serve, put whole quail on plates and garnish with reserved brown butter and sage. Goes well with mashed potatoes.
Serves 6.