Recipe: Roast Squab with Sausage Cornbread Stuffing and Barbecue Blueberry Glaze

1/4 C. Canola oil
2 C. Self-rising corn meal
1 1/2 C. Buttermilk
1/2 C. Mayonnaise
1 Egg, beaten

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. 

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

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. 

2 C. Port wine sauce
1/4 C. Barbecue sauce
1/4 C. Dried blueberries

Whisk together.

2 (3/4 - 1 Lb. each) Squab, cleaned and plucked
1 Tbls. Olive oil
1 C. Fresh blueberries, for garnish

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.

Yield: 2 Servings.