Last month Florence Fabricant offered a recipe for Poussin with Apple Stuffing in the Times. Feeling sheepish, I had to look up the word. It was obviously some kind of fowl, and I discovered it is a very small chicken, enough for one adult portion. They're nearly identical to Cornish game hens, although those are usually of the Rock Cornish breed, and a poussin can be of any breed. They also go by spring chicken and coquelet.
Fabricant's recipe is still available and would make a delicious and unusual Thanksgiving main dish, especially if you are cooking for just two or three.