The best delicious Pan Fried Squab With Apricot Glaze And Cornbread Stuffing recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pan Fried Squab With Apricot Glaze And Cornbread Stuffing recipe today!
Hello my friends, this Pan Fried Squab With Apricot Glaze And Cornbread Stuffing recipe will not disappoint, I promise! Made with simple ingredients, our Pan Fried Squab With Apricot Glaze And Cornbread Stuffing is amazingly delicious, and addictive, everyone will be asking for more Pan Fried Squab With Apricot Glaze And Cornbread Stuffing.
What Makes This Pan Fried Squab With Apricot Glaze And Cornbread Stuffing Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pan Fried Squab With Apricot Glaze And Cornbread Stuffing.
Ready to make this Pan Fried Squab With Apricot Glaze And Cornbread Stuffing Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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
Toasted
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 parsley.
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
TOO HOT TAMALES SHOW #TH6283
Yields
4 Servings
Leave a Reply