Submitted by: Julie Hunger

4 quail
1 box stove top stuffing
4 strips of bacon
salt & pepper
worcestershire sauce
2 cups white wine

Salt and pepper quail inside and out. Prepare stuffing as directed and stuff each bird. Arrange birds breast side up in a roasting pan. Lay one strip of bacon over each bird and secure it with a toothpick. Shake on worcestershire sauce and pour wine into pan. Set oven to 375 degrees and bake for 30 minutes. Serve with leftover stuffing and ladle drippings from pan over entire meal.