An easy stuffed roast quail recipe stuffed with seasonal figs, walnuts, and goat cheese.
Preheat your oven to 500°F (or as high as it will go). Wash your quail and dry thoroughly inside and out!
Mix the stuffing: Chop each fig into 8 small pieces. Combine with the walnuts, 1 tsp of the thyme, and the honey. Crumble goat cheese over the top and stir to combine.
Cover the quail with olive oil inside and out. Stuff each quail with the stuffing mixture. Sprinkle some salt and pepper and the last teaspoon of thyme over the top of each quail.
Place the quail on a baking sheet separated by the stalks of celery to keep them from falling to the side.
Roast the quail for 18-25 minutes. (Your oven will be smokey!)
Serve with the rustic sauce of your choice!