Press enter to see results or esc to cancel.

Roast Squab with Sausage Cornbread Stuffing and Barbecue Blueberry Glaze recipe

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

  • For Cornbread: Coat entire iron skilletwith oil; heat at 450ºF (230ºC) for about 15 minutes.Combine remaining ingredients; pour batter into hot skillet.Bake at 350ºF (175ºC) for 30 minutes. Cool.
  • For Stuffing: Saut sausage 10minutes; add diced red and green peppers and dried blueberries.Deglaze pan with 1/4 cup chicken stock; pour over cornbread.Add remaining two tablespoons chicken stock, beaten eggs, saltand pepper; mix lightly with fork to combine.
  • For Glaze: Whisk together all glaze ingredients.
  • For Squab: Stuff squab and truss. Searin olive oil at medium high-heat to brown and seal in juices.Brush squab with glaze; finish in oven for about 20 minutes at425ºF (220ºC), brushing with glaze as needed.
  • Remove stuffing and place in center ofplate. Slice breast and fan on plate; place legs and thighs overcornbread. Brush with glaze; garnish with fresh blueberries.

    Makes 2 servings.

    Recipe provided courtesy of The AssociationFor Dressings and Sauces.

    If the Roast Squab withSausage Cornbread Stuffing and Barbecue Blueberry Glaze recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    Leave a Comment