Roasted Quail With Corn Bread Stuffing And Port-Orange Sauce

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5 tablespoons unsalted butter

1 small onion, finely chopped

2 small celery ribs, finely chopped

1 1/4 teaspoons rubbed sage

1/2 cup finely chopped dates

Buttermilk Corn Bread

1 large egg, lightly beaten

Salt and freshly ground pepper

2 tablespoons plus 1 teaspoon vegetable oil, plus more for rubbing

1 small carrot, finely chopped

1 1/2 teaspoons tomato paste

1/2 cup ruby port

2 teaspoons finely grated orange zest

1/2 cup fresh orange juice

1 quart chicken stock or low-sodium broth

1 bay leaf

1 thyme sprig

1 teaspoon whole black peppercorns

8 partially boned quail

1/4 teaspoon finely ground fennel seeds

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