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.

　　

Ingredients

Makes 8 servings

　　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

　　

Step 1

Season each quail inside and out with salt and pepper. Transfer to 1 to 2 large bowls, add oil, thyme, and garlic, and toss to combine. Refrigerate, covered, at least 1 hour and up to 48 hours.

　　

Step 2

Preheat oven to 500°F. Remove 1 quail from marinade. Stuff cavity with 1 ounce goat cheese and 1 sprig rosemary and tie legs together loosely with kitchen string. Wrap 1 strip bacon around breast and transfer quail, breast side up, to rimmed baking sheet. Repeat with remaining quail, using 2 to 3 baking sheets. Roast until just cooked through (cut into inner thigh; meat will still be slightly pink), about 15 minutes.

　　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.