Squab Stuffed And Baked Recipe
These stuffed and baked squabs are oven roasted with a stuffing of rice and mushrooms. Combined along with raisins, its the stuffing that makes this dressing so special and savory. Herbed with marjoram and parsley, the stuffed and roasted squabs are good for any dinner party.
Ingredients
6 dressed squabs
1 1/2 teaspoons salt
1 cup chopped celery
1/2 cup chopped onion
3 tablespoons butter
1 1/2 cups Basic Boiled Rice
6 tablespoons thawed frozen orange-juice concentrate
1 1/2 cups chopped fresh mushrooms
1/2 cup raisins
1 tablespoon finely chopped parsley
3/4 teaspoon marjoram
3/4 cup vegetable oil
Directions
Sprinkle squab cavities well with 3/4 teaspoon salt.
Saute celery and onion in butter in large skillet until golden.
Stir in rice, 3 tablespoons orange-juice concentrate, mushrooms, raisins, parsley, marjoram, and remaining salt; blend thoroughly.
Heat through; spoon into squab cavities; truss.
Combine oil and remaining orange juice; blend well.
Arrange squab on rack in roasting pan; brush with oil mixture.
Bake in preheated 375 °F oven 45 minutes or until squabs are tender; baste frequently with remaining oil mixture.
Arrange squabs on serving dish; garnish with parsley and orange slices, if desired.
Saute celery and onion in butter in large skillet until golden.
Stir in rice, 3 tablespoons orange-juice concentrate, mushrooms, raisins, parsley, marjoram, and remaining salt; blend thoroughly.
Heat through; spoon into squab cavities; truss.
Combine oil and remaining orange juice; blend well.
Arrange squab on rack in roasting pan; brush with oil mixture.
Bake in preheated 375 °F oven 45 minutes or until squabs are tender; baste frequently with remaining oil mixture.
Arrange squabs on serving dish; garnish with parsley and orange slices, if desired.
