Pan Fried Squab With Apricot Glaze And Cornbread Stuffing
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Pan Fried Squab With Apricot Glaze And Cornbread Stuffing
  Fried    Glaze    Cornbread    Stuffing    Apricots  
Last updated 6/12/2012 12:58:57 AM. Recipe ID 21812. Report a problem with this recipe.
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      Title: Pan fried squab with apricot glaze and cornbread stuffing
 Categories: Hot
      Yield: 4 Servings
      6    Squab
      6 sl Bacon
      1 lg Yellow onion, chopped
      2    Ribs celery, chopped
    1/2 c  Dried apricots, chopped
  1 1/2 c  Chicken stock
    1/2 bn Parsley, chopped
  3 1/2 c  Cornbread, diced and
      3    Shallots, peeled and diced
    1/2 c  Apricot brandy
    1/2 ts Powdered Habanero chile
    1/2 c  Orange juice
           Sea salt
           Freshly ground black pepper
  Preheat the oven to 375 degrees. Wash and dry the squab. In a
  medium-size heavy skillet, over a medium heat, fry the bacon until
  crisp. Drain on paper and crumble. Reserve the bacon grease.
  Add the onion to the skillet and saute 3 to 5 minutes, or until
  transparent. Add the celery and cook 2 to 3 minutes more. Add the
  dried apricots and stock. Return the bacon to the skillet and add the
  Place the cornbread in a large bowl. Pour the entire contents of the
  skillet over the cornbread and toss well to coat.
  Season the squabs inside and out with salt and pepper and stuff with
  the cornbread stuffing. Truss the squabs.
  In a large cast iron skillet, heat the reserved bacon fat. Saute the
  squabs until brown on all sides, turning often. Transfer the squabs
  to a baking dish and place in the oven for 15 minutes and reduce heat
  to 350 degrees, bake another 20 minutes glazing every 5 minutes. In
  the same skillet, saute the chile powder. Add the orange juice and
  cook until slightly thickened.
  Glaze the squab every 5 minutes as they finish roasting for 15
  minutes. Serve with steamed broad beans. Yield: 6 servings

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Recipe ID 21812 (Apr 03, 2005)

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