Roasted Quail With Corn Bread Stuffing And Port Orange Sauce

Name: Roasted Quail With Corn Bread Stuffing And Port-Orange Sauce
Ingredients: 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