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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

Cornbread:
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
Glaze:
2 cups Port wine sauce
1/4 cup tomato-based barbecue sauce
1/4 cup dried blueberries
Squab:
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.


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