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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:

  1. 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:

  1. 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:

  1. Whisk together.

Squab:

  1. 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.
  2. 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.