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Rice-Stuffed Squab

Rice-Stuffed Squab
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.
6 ServingsPrep: 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 canola oil

Directions

  • In a large skillet, saute celery and onion in butter until tender.
  • Add the 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; drizzle 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.
© Taste of Home 2013

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Rice-Stuffed Squab (continued)

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.
© Taste of Home 2013