Name: Bacon-Wrapped Quail Stuffed with Goat Cheese
Yield: Makes 8 servings
Ingredients: 16 (4-ounce) quail, rinsed and patted dry; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup extra-virgin olive oil; 1/4 cup fresh thyme leaves; 8 cloves garlic, peeled and halved; 16 ounces soft fresh goat cheese; 16 sprigs fresh rosemary; 16 strips thick-cut bacon

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Bacon-Wrapped Quail Stuffed with Goat CheeseDeborah Ory; food styling: Elizabeth Duffy

These tiny birds, stuffed with creamy goat cheese, make fun yet elegant turkey stand-ins. Since the quail are small and there's not much meat on each one, plan on serving guests two to three per person, and encourage them to chew the meat off the bones rather than trying to cut it off with a knife and fork.

Cook's note:

If you prefer, the quail can be grilled rather than roasted. To avoid flare-ups from dripping fat, cook the bacon separately and stuff it in the cavity of each bird along with the cheese.

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