Roast Stuffed Squab

Tender squab roasted over a buttery mushroom-and-herb bread stuffing with a wine pan sauce.

Ingredients

• 4 squab (about 1 pound each)
• 4 tablespoons unsalted butter, softened
• 2 cups fresh breadcrumbs
• 1/2 pound mushrooms, finely chopped
• 2 shallots, minced
• 2 tablespoons chopped parsley
• 1 teaspoon fresh thyme
• 1 egg, beaten

Salt and pepper to taste

• 4 strips bacon
• 1 cup dry white wine
• 1 cup chicken stock

Directions

1. Saute the mushrooms and shallots in 2 tablespoons butter until dry, then mix with the breadcrumbs, parsley, thyme, beaten egg, salt, and pepper to make the stuffing.
2. Season the squab inside and out and fill the cavities loosely with the stuffing; truss the birds.
3. Rub the breasts with the remaining butter and drape each with a strip of bacon.
4. Roast at 400°F for about 30 to 35 minutes, until the juices run faintly pink and the skin is browned, removing the bacon for the last 10 minutes to crisp the skin.
5. Transfer the squab to a platter and keep warm; pour off excess fat from the roasting pan.
6. Deglaze the pan with the white wine and stock, scraping up the browned bits, and boil down until lightly thickened.
7. Correct the seasoning, strain the sauce, and serve over the squab.

Notes

Our own version of the stuffed squab that appeared in Dione Lucas’s cookbook.