Roasted Squabs Stuffed With Turnips Olives And Figs
Unsalted butter - 4 Tablespoon
Vegetable oil - 2 Tablespoon
Grated turnips - 4 Cup (64 tbs) (Peeled)
Onions - 2 Small , peeled, finely chopped
Cultivated mushrooms - 8 Ounce , wiped, trimmed and thinly sliced
Pitted california black olives - 1 1⁄2 Cup (24 tbs) , sliced
Chopped flat leaf parsley - 2 Tablespoon
Mission figs - 1⁄2 Cup (8 tbs) , coarsely chopped
Lemon juice - 4 Tablespoon
Ground black pepper - To Taste
Squabs - 4 , dressed, livers reserved and cleaned
Unsalted butter - 1 Tablespoon
Vegetable oil - 1 Tablespoon
Bacon slices - 4
Madeira - 3⁄4 Cup (12 tbs)
Pitted california black olives - 1⁄2 Cup (8 tbs) , split
Lemon juice - 1 Tablespoon
Salt - To Taste
Preheat your oven to 400Â°F.prepare the stuffing In a large, heavy skillet, melt the butter and oil over medium-high heat just until it has foamed.
Add the turnips and cook them over medium heat until softened and lightly browned, about 10 minutes.
Stir them often.
Add the onions, mushrooms, and sliced olives and continue cooking until the mixture is fairly dry and the mushrooms are wilted, about 6 minutes.
Add the parsley, chopped figs, lemon juice, salt, and a liberal amount of black pepper; stir; and cook for about 30 seconds longer.
stuffing the birds Dry the squabs and generously season the insides with salt and pepper.
Fill each cavity with the prepared stuffing, tie the legs together, and turn the wing tips under (or truss each bird).
There will be extra stuffing, which can be put into individual buttered souffle dishes or custard cups, covered with foil, and baked with the squabs.
Melt 1 tablespoon of butter and oil in a large, low baking pan on top of the stove just until the butter foams.
Place the birds breast side down over medium-high heat for 2 to 3 minutes to brown the skin.
Discard the fat.
Turn the birds breast side up and place 1 slice of bacon over each bird.
Transfer the pan to the preheated oven and roast for 23 to 28 minutes.
Prick the thigh; if the juices run clear and the thigh moves easily in the socket, the birds are done.
Remove the squabs from the oven, remove the bacon, untie or untruss, season with salt and pepper, and place the birds on a warm platter in the turned-off oven.
Strain the pan juices into a medium-size skillet, skim off as much fat as possible, add the Madeira, and bring the mixture to a boil over high heat.
Boil until reduced by half.
Mash the reserved squab livers into this mixture, and cook for 30 seconds longer.
They will thicken the sauce.
Add 1 tablespoon of butter, and the split olives.
Taste to adjust the seasonings, adding more lemon juice, if needed.