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Rice-Stuffed Squab Recipe
Rice-Stuffed Squab Recipe photo by Taste of Home
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Rice-Stuffed Squab Recipe

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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.
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES: 6 servings

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

Nutritional Facts

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

Directions

  1. 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.
  2. 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.
Originally published as Rice-Stuffed Squab in Taste of Home April/May 1999, p37


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