Stuffed Quail with Squash Ragout

4 quail
2 cups stuffing mix
handful of dried cranberries
1 cup chicken stock
1 chicken apple sausage link (precooked)
1 sprig sage
1 sprig rosemary
1 sprig thyme
1/4 cup white wine
4 Tbsp butter
1lb baby sunburst squash
1/2 shallot, minced
4 slices of thick-cut bacon, chopped
1 zucchini, sliced
2 cups cherry-type heirloom tomatos
1/4 cup white wine
Salt and pepper to taste

Preheat oven to 375F.

Prepare stuffing by dicing sausage and combining it with cranberries, stuffing mix, and stock. Carefully clean the birds, making sure all feathers and organs are removed. Place stuffing and pats of butter inside the birds and place in 8x8 baking pan, breast up. Lightly butter the breasts as well. Place wine, remaining butter, herbs, and remaining stuffin in the pan around the birds. Cover with foil and bake for 15 min. Birds should be cooked thru but look as if boiled or steamed. Remove foil and place under broiler for 5min to brown.

In frying pan, fry on med the bacon and shallots. When bacon has begun to crisp, add the sunburst squash. Lightly brown the baby squash and add the remaining ingrediants, cover, and let simmer. When the baby squash has softened and the zuchini and tomatoes have almost become a lumpy sauce it is done and ready to serve.

Serves 2 very large portions or 4 moderate ones