Joshua Hopkins's Roasted Quail with Cornbread Stuffing - Atlanta Magazine

Ingredients

• 1 recipe cornbread (recipe follows)
• 2–3 tablespoons bacon fat
• 1 large yellow onion, diced small
• 4 stalks celery, diced small
• 2 tablespoons chopped fresh sage
• 2 eggs, beaten
• 2–3 cups unsalted chicken broth
• Salt and black pepper to taste
• 16–18 quail, bone-in or semiboneless
• Kitchen twine or toothpicks