Preheat the oven to 400 degrees F. In a small bowl, combine 1/2 cup grapes, onion, celery, apple, and bread crumbs and stuff each quail with the mixture until very tightly packed, filling falling out. In the same bowl, mix together the Worcestershire, orange juice, and oil and rub the birds with the glaze.

Place the quail in a deep baking dish, pouring any remaining glaze over the birds. Reduce the heat to 325 degrees F. and roast for 20 to 25 minutes. Meanwhile, in a large nonstick skillet over medium-high heat, heat the wine. Add the shallots and mushrooms and cook, stirring, for about 10 minutes, or until tender. Add the remaining grapes and cook until heated through. In a small bowl, whisk together the cornstarch, orange juice, lemon juice, and sugar. Add to the skillet and cook over medium heat, whisking continuously, for about 30 seconds, or until the sauce is thick. Remove the quail to a serving platter and pour some of the sauce over the top. Serve with the remaining sauce passed in a sauce boat.

Per Serving: Saturated Fat: 3 gm Total Fat: 11 gm Cholesterol: 129 mg Sodium: 850 mg Calories: 564

wedding or holiday. The recipe can easily be halved, doubled, tripled, or served at a banquet for fifty or more. The birds, all placed together on a decorated platter, look festive and enticing. The recipe is deceptively simple. Quail may be skewered and roasted on a spit, grilled, or, as in this recipe, baked. Allow two birds per person if domestic, four if wild. It isn't usually necessary to skin wild quail, but most quail marketed today through specialty food shops have been raised on game bird farms and can be fat, making skinning and defatting a must.