Bacon-Wrapped Quail Stuffed with Goat Cheese

" 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."
 

Main Dishes - Poultry

 

  

INGREDIENTS:


  • 6 (4 oz) quail  rinsed and patted dry
    1 1/2 tsp kosher salt
    1/2 tsp freshly ground black pepper
    1/2 cp extra-virgin olive oil
    1/4 cp fresh thyme leaves
    8 cloves garlic  peeled and halved
    16 ozs soft fresh goat cheese
    16 sprigs fresh rosemary
    16 strips thick-cut bacon








     

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    DIRECTIONS:

     

    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.

    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.


    Serves: 8

     

    Bacon-Wrapped Quail

     Stuffed with Goat Cheese
     

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