Whole Roasted Squab Stuffed With Eggplant And Bacon Dressing
Ingredients
- 12 oz raw bacon, diced
- 2 cup chopped onions
- 0.5 cup chopped celery
- 0.5 cup chopped bell peppers
- 1 medium eggplant, peeled and diced
- 3 tbsp chopped garlic
- 1 tbsp chopped fresh thyme
- 1 tbsp finely chopped parsley
- 0.5 cup chopped green onions
- 4 cup crumbled corn bread
- 2 cup chicken stock
- 6 whole squabs (or Cornish hens)
- 2 tbsp olive oil for drizzling
- 12 whole shallots
- 2 cup veal or beef reduction
- 1 tbsp butter
- 1 lb haricots verts (French green beans), blanched
- 1 tsp salt
- 1 tsp cayenne pepper
Instructions
- 1
Preheat oven to 375°F. In a large sauté pan over medium heat, render bacon until crispy, 6–8 minutes. Stir in onions, celery, and bell peppers; season and sauté 3–4 minutes.
- 2
Stir in eggplant and sauté 3 minutes. Season with salt and cayenne. Stir in 2 tablespoons garlic, thyme, parsley, and green onions. Remove from heat.
- 3
Turn mixture into a bowl. Stir in crumbled corn bread and chicken stock. Mix thoroughly. Season dressing with salt and cayenne.
- 4
Season each squab with olive oil, salt, and cayenne. Stuff each cavity with about 3/4 cup of the dressing. Toss shallots with olive oil, salt, and pepper.
- 5
Place stuffed squabs and shallots in a parchment-lined roasting pan. Roast 25–30 minutes until golden brown and juices run clear.
- 6
Remove shallots, separate cloves, and place in a saucepan with the veal reduction. Bring to a boil, reduce to a simmer for 2 minutes. Season sauce.
- 7
In a sauté pan, melt butter. Add haricots verts and remaining garlic; season and sauté 2–3 minutes.
- 8
Serve squabs with haricots verts and a ladle of shallot reduction sauce.