Three Southern classics are in this recipe: bacon, pecans, and cornbread. They complement the gentle flavor of the quail, which is a good dinner-party choice since it can be stuffed a day in advance.

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Many people who love quail rarely cook it at home, said David Tanis in The New York Times. Yet “nothing could be easier”: It’s like roasting a chicken, but in half the time. You might have to order ...