Stuffed Quail with a lot of mashed stuff

Today I'm cooking meat, fancy meat.
I had day-old bread, plus lettuce, carrots and zucchinis that need be used, and I came up with this recipe. Delish!


Ingredients:
quail
lettuce
potatoes
carrots
zucchini/courgette
small onion
milk
garlic cloves
day-old bread
black pepper
cayenne pepper
parsley
coriander
nutmeg
olive oil
red wine


Seasoning the quail:
1 tsp parsley thinly minced
1 tsp black pepper
1 tsp cayenne pepper
1 tsp coriander
1 tbsp olive oil
2 tbsp red wine

Mix everything together in a bowl, and spread it onto the quails, outside and inside the skin.
This should be best done the night before so it could sit during the night.

Mash of veggies:
6 medium potatoes
2 carrots
1 courgette

Wash, no need to peal, chop in cubes, put everything to boil together.
When boiled soft, drain, saving the water in a bowl.
Mash this mix of veggies. Put it back in the same pan (no need to wash it between uses), had half a cup of milk, and a good pinch of nutmeg, and stir together for 5 min.

Stuffing:
2 tbsp olive oil
1 small onion
2 garlic cloves
pinch of black pepper
pinch of coriander
300g of day-old bread

On a non-sticky pan in high (very important to be non-stick, or you will end up with a disaster), had 2 tbsp of olive oil, a small onion minced, 2 garlic cloves minced, a pinch of black pepper and coriander.
Let it cook while you unpack the day-old bread in small pieces. Be careful not to let the onions and garlic burn.
Lower the heat, add in the bread and stir for 2 min, so the bread absorbs the flavors.
Add the water where the veggies for the mash were cooked. Add just enough to sock the bread, and not to let it dripping. Let it cook for has long has it takes for it to get kind of a gooey pasty texture. That will depend on the amount of bread and water you have.
When finished, let it cool and stuff it up the quails shallow insides.
PS: My quails came hollow inside, so if yours don't, you have to remove the guts so you can stuff them.

Lettuce Esparregado:
Using the non-sticky pan that you used to make the stuffing (no need to wash between uses) put a big bunch of sheered lettuce, season with whatever spices you like the most. Using the water that was left from the veggies mash, add in just about enough to cover the lettuce. Let it cook until the lettuce gets soft and pasty. Drain it. Serve with the balsamic vinegar and olive oil.

Quails:
Pre-heat the oven on 175ºC.
After seasoning them and letting them sit during the night, stuff them with the bread stuffing you made.
Put them in a oven tray and let it cook for 1h.
Serve with the mash of veggies and the letuce esparregado.

Very fancy dinner I'd say.