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
• 1 cup self-rising cornmeal
• 1/2 cup self-rising flour
• 1 tablespoon granulated sugar
• 1 teaspoon freshly ground pepper
• 1 teaspoon salt
• 3 eggs, beaten
• 1 cup buttermilk
• 1/2 cup shortening
• 1 cup diced, cooked bacon