Oyster Stuffed Squab Recipe
Oyster stuffed squab was my family cook's signature dish, now that he's gone I have taken up the task of preparing it for the family. An incredible oyster stuffed squab gets its taste from meat meatloaf. Tell me how you enjoyed my oyster stuffed squab. Feedback helps to keep me going and experimenting more.
Ingredients
4 1-pound squab or cornish hens with giblets
1/2 cup chopped celery
1/3 cup finely chopped onion
3 tablespoons butter or margarine
1/2 pint shucked oysters
2 tablespoons snipped parsley
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried rosemary
1/8 teaspoon dried thyme
3 cups dry bread cubes
2 tablespoons butter or margarine
1 teaspoon paprika
Directions
Finely chop giblets from squab or hens.
In 2-quart casserole combine giblets, celery, onion, and 3 tablespoons butter.
Cook, covered, at HIGH for 5 minutes, stirring twice.
Stir in the undrained oysters and parsley.
Cook, covered, at HIGH for 3 minutes, stirring once.
Stir in salt, pepper, rosemary, and thyme.
Add bread cubes.
Mix thoroughly.
Sprinkle the inside of birds with salt.
Stuff each of the birds with some of the dressing (3/4 cup each).
Tie legs together and wings close to body.
Place breast side down on microwave roasting rack or inverted saucers in 13 x 9 x 2 inch bak ing dish.
Melt 2 tablespoons butter and paprika at HIGH for 30 seconds.
Brush over birds.
Cover with waxed paper.
Cook at MEDIUM HIGH (7) for 30 minutes, giving a half turn after 15 minutes.
Turn breast up, reversing outside edges to inside.
Brush with butter mixture.
Cover and cook at MEDIUM HIGH (7) for 20 to 25 minutes, giving dish half turn after 10 minutes.
Cook till microwave meat thermometer registers 185°F.
Cover with foil, shiny side in.
Let stand 10 minutes.
In 2-quart casserole combine giblets, celery, onion, and 3 tablespoons butter.
Cook, covered, at HIGH for 5 minutes, stirring twice.
Stir in the undrained oysters and parsley.
Cook, covered, at HIGH for 3 minutes, stirring once.
Stir in salt, pepper, rosemary, and thyme.
Add bread cubes.
Mix thoroughly.
Sprinkle the inside of birds with salt.
Stuff each of the birds with some of the dressing (3/4 cup each).
Tie legs together and wings close to body.
Place breast side down on microwave roasting rack or inverted saucers in 13 x 9 x 2 inch bak ing dish.
Melt 2 tablespoons butter and paprika at HIGH for 30 seconds.
Brush over birds.
Cover with waxed paper.
Cook at MEDIUM HIGH (7) for 30 minutes, giving a half turn after 15 minutes.
Turn breast up, reversing outside edges to inside.
Brush with butter mixture.
Cover and cook at MEDIUM HIGH (7) for 20 to 25 minutes, giving dish half turn after 10 minutes.
Cook till microwave meat thermometer registers 185°F.
Cover with foil, shiny side in.
Let stand 10 minutes.
