Quail with Herbed Sourdough Stuffing
For the Herbed Sourdough Stuffing:
Brown the carrots, celery, and onion in large sauté pan with canola oil over medium-low heat. Once browned, deglaze with the wine, scraping up the brown bits. Add the stock and bring the mixture to a boil. Remove from the heat, add the bread and herbs and season with the salt and pepper. Set aside.
For the Quail:
Preheat the oven to 425°F. Stuff the quail with prepared stuffing. Pan-sear the quail, breast side down, in a cast iron pan over medium-high heat with the canola oil. When the breast is golden brown, turn the bird breast side up and transfer to the oven. Cook for 8 minutes. Flip the bird to the breast side again and finish cooking for 2 minutes. Remove and let rest breast side up.
Put the escarole in a pan with the olive oil and cook over med-high heat until wilted. Add the olives, capers and pine nuts, and season with salt and pepper.
To Assemble and Serve:
Put the escarole on a plate and top with the quail. Garnish with a drizzle of aged balsamic. Add shaved truffles or truffle oil if desired.