Serves: 2
Directions
Squab Preparation
Stuff Squab, truss and tie. In heavy pan, heat oil to very hot. Sear Squab
over medium-high heat to brown and seal in juices. Brush with glaze.
Finish cooking in oven for about 20 minutes at 425 degrees F. Brush
with glaze, as needed.
Stuffing Preparation
Saute sausage for 10 minutes or until well browned and completely
cooked. Quickly stir in diced peppers and blueberries. Turn into
mixing bowl with cornbread. Deglaze pan with 1/4 cup chicken
stock. Pour over cornbread mixture. Add remaining 2 tablespoons
stock, eggs, salt and pepper; mix lightly with fork to combine. Spoon
into well-greased, 2 cup individual ramekins or casseroles. Bake at
350 degrees F for 30 to 40 minutes or until lightly browned. Keep hot
or reheat just before serving.
Glaze Preparation
Whisk sauces and blueberries together until well blended.
Set aside.
Serving Tips & Suggestions
Spoon hot stuffing in center of serving plate. Slice Squab breasts and fan on plate. Place legs and thighs on top of stuffing. Brush with glaze and garnish with blueberries.
This Recipe Contributed By
CHEF TOM McEACHERN
THE 1848 HOUSE RESTAURANT
THE 1848 HOUSE RESTAURANT
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Ingredients
|
| Squab |
| 2 Eviscerated Squab |
| 1 T. Olive Oil |
| Additional Blueberries for Garnish |
|
| Stuffing Ingredients |
| 6 oz. Andouille Sausage |
| 1/2 c. Diced Sweet Red Pepper |
| 1/2 c. Diced Green Pepper |
| 2 c. Freshly Baked Cornbread, crumbled |
| 1/4 c. Fresh or Frozen Blueberries |
| 2/3 c. Chicken Stock, divided |
| 4 Eggs, beaten |
| Salt & Pepper to taste |
|
| Glaze Ingredients |
| 2 c. Port Wine Sauce |
| 1/4 c. Barbecue Sauce |
| 1/4 c. Fresh or Frozen Blueberries |
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