Serves: 6
Cooking Time: 1hour 15 minutes
Directions
Make the stuffing: Cook the apples slowly in the butter until just barely tender. Add Sugar and stir. Remove from heat and add the breadcrumbs. Beat the egg slightly and mix with the apples. Set aside until cool.
Season the squabs with salt and pepper. Stuff with the apple mixture. Close openings with skewers and truss. Rub with melted butter and place in a roasting pan. Roast at 425º for 15 minutes. Reduce heat to 325º and add the wine to the pan. Continue to roast, basting occasionally about I hour or until squabs are nicely browned and tender.
Serving Tips & Suggestions
Remove squabs to a hot platter. Thicken juices if desired, and pour over squabs. Garnish with watercress.
This Recipe Contributed By
SPOC Chef
Squab Producers of California
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Ingredients
| 6 jumbo squabs |
| 1/4 cup melted butter |
| 1/4 cup dry red wine |
| Salt & pepper |
| Watercress for garnish |
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| For the stuffing: |
| 1/4 cup butter |
| 4 to 5 apples, peeled, cored & cut into eighth |
| 2 to 6 tbsp sugar |
| 1/2 cup bread crumbs |
| 1 egg |
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