Roast Squab with Sausage Cornbread Stuffing and Barbecue Blueberry Glaze
Roast Squab with Sausage Cornbread Stuffing and Barbecue Blueberry Glaze
Servings: 2 Servings
Ingredients
Cornbread:
- 1/4 C. Canola oil
- 2 C. Self-rising corn meal
- 1 1/2 C. Buttermilk
- 1/2 C. Mayonnaise
- 1 Egg beaten
Stuffing:
- 3 Oz. Andouille sausage
- 1/4 C. Diced red pepper
- 1/4 C. Diced green pepper
- 2 Tbls. Dried blueberries
- 1/3 C. Chicken stock divided
- 2 Eggs beaten
- 1 C. Cornbread crumbled
- Salt and pepper
Glaze:
- 2 C. Port wine sauce
- 1/4 C. Barbecue sauce
- 1/4 C. Dried blueberries
Squab:
- 2 3/4 - 1 Lb. each Squab, cleaned and plucked
- 1 Tbls. Olive oil
- 1 C. Fresh blueberries for garnish
Directions
Cornbread:
-
Coat entire iron skillet with oil; heat at 450º for about 15 minutes. Combine remaining ingredients; pour batter into hot skillet. Bake at 350º for 30 minutes. Cool.
Stuffing:
-
Sauté sausage 10 minutes; add diced red and green peppers and dried blueberries. Deglaze pan with 1/4 cup chicken stock; pour over cornbread. Add remaining two tablespoons chicken stock, beaten eggs, salt and pepper; mix lightly with fork to combine.
Glaze:
-
Whisk together.
Squab:
-
Stuff squab and truss. Sear in olive oil at medium high-heat to brown and seal in juices. Brush squab with glaze; finish in oven for about 20 minutes at 425º, brushing with glaze as needed.
-
Remove stuffing and place in center of plate. Slice breast and fan on plate; place legs and thighs over cornbread. Brush with glaze; garnish with fresh blueberries.
