(Metro News Service) Tradition features prominently in the holiday season. Seasonal decor like menorahs, Christmas trees and string lights are everywhere come December, and each helps to make this such a special time of year.

Food is another notable holiday season tradition. While traditional fare like turkey, ham and, of course, holiday cookies are sure to be sought-after each December, cooks also can experiment with new and unique dishes to impress guests. Holiday hosts looking to do just that can try this Lines+Angles recipe for "Stuffed Partridges Wrapped in Bacon."

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Stuffed Partridges Wrapped In Bacon

Makes 6 Servings

• 6 whole partridges, ready to roast
• Freshly ground black pepper
• 2 bunches of large thyme
• 6 bay leaves
• 3 clementines, split in half
• 2 tablespoons unsalted butter, softened
• 6 strips of bacon

Heat the oven to 400°F. Wash the partridges and thoroughly pat dry with paper towels. Season the cavities with salt and pepper before stuffing with thyme, bay leaves, and clementine halves.

Arrange the partridges in a roasting pan and securely tie their legs with kitchen twine. Rub softened butter all over the outsides and then wrap each with a strip of bacon. Season with pepper.

Roast until the thickest part of the thighs registers at least 165°F on a meat thermometer, about 30 to 35 minutes. If you don't have a thermometer, check to see if the juices run clear when the thighs are pierced with a skewer. If they do, the partridges are ready.

Remove from the oven and transfer to a serving platter. Cover with aluminum foil and let rest for at least 10 minutes before serving