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Rice-Stuffed Squab Recipe

Photo by: Taste of Home

For company or family, you'll be proud to serve these golden game birds. the rich-tasting dark meat goes well with the savory rice stuffing, which includes onion, celery, fresh mushrooms and raisins.

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6 Servings
Prep: 20 min. Bake: 1 hour

Ingredients

1 cup chopped celery
1/2 cup chopped onion
3 tablespoons butter
1-1/2 cups cooked rice
1-1/2 cups chopped fresh mushrooms
1/3 to 1/2 cup raisins
6 tablespoons orange juice concentrate, divided
1 tablespoon minced fresh parsley
1-1/2 teaspoons salt, divided
3/4 teaspoon dried marjoram
6 dressed squab (about 1 pound each)
3/4 cup vegetable oil

Directions

In a skillet, saute celery and onion in butter until tender. Add rice, mushrooms, raisins, 3 tablespoons orange juice concentrate, parsley, 3/4 teaspoon salt and marjoram. Sprinkle cavities of squab lightly with remaining salt; stuff with rice mixture.
Place on a rack in a roasting pan. Combine oil and remaining orange juice concentrate; brush over squab. Bake, uncovered, at 375° for 1 hour or until meat juices run clear and a meat thermometer inserted into the stuffing reads 165°, basting frequently. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 579 calories, 47 g fat (12 g saturated fat), 71 mg cholesterol, 700 mg sodium, 27 g carbohydrate, 1 g fiber, 13 g protein.

Rice-Stuffed Squab published in Taste of Home April/May 1999, p37

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