A squab is a young domesticated pidgeon.
Recipe: Roast Squab withSausage Cornbread Stuffing and Barbecue Blueberry Glaze
1/4 cup canola oil
2 cups self-rising corn meal
1 1/2 cups buttermilk
1/2 cup mayonnaise
1 large egg, beatenStuffing:
3 ounces Andouille sausage
1/4 cup diced red pepper
1/4 cup diced green pepper
2 tablespoons dried blueberries
1/3 cup chicken stock – divided use
2 large eggs, beaten
1 cup cornbread, crumbled
Salt and pepper to taste
2 cups Port wine sauce
1/4 cup tomato-based barbecue sauce
1/4 cup dried blueberries
2 (3/4 to 1 pound each) squabs, cleaned and plucked
1 tablespoon olive oil
1 cup fresh blueberries, for garnish
Makes 2 servings.
Recipe provided courtesy of The AssociationFor Dressings and Sauces.
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