Roast Squab
with Sausage Cornbread Stuffing and Barbecue Blueberry Glaze
Cornbread:
1/4 cup canola oil
2 cups self-rising corn meal
1 1/2 cups buttermilk
1/2 cup mayonnaise
1 large egg, beaten
Stuffing:
3 ounces Andouille sausage
1/4 cup diced red pepper
1/4 cup diced green pepper
2 tablespoons dried blueberries
1/3 cup chicken stock, divided use
2 large eggs, beaten
1 cup cornbread, crumbled
Salt and pepper to taste
Glaze:
2 cups Port wine sauce
1/4 cup tomato-based barbecue sauce
1/4 cup dried blueberries
Squab:
2 (3/4 to 1 pound each) squabs, cleaned and plucked
1 tablespoon olive oil
1 cup fresh blueberries, for garnish
For Cornbread: Coat entire
iron skillet with oil; heat at 450ºF (230ºC) for about
15 minutes. Combine remaining ingredients; pour batter into hot
skillet. Bake at 350ºF (175ºC) for 30 minutes. Cool.
For Stuffing: Sauté
sausage 10 minutes; add diced red and green peppers and dried
blueberries. Deglaze pan with 1/4 cup chicken stock; pour over
cornbread. Add remaining two tablespoons chicken stock, beaten
eggs, salt and pepper; mix lightly with fork to combine.
For Glaze: Whisk together
all glaze ingredients.
For Squab: Stuff squab
and truss. Sear in olive oil at medium high-heat to brown and
seal in juices. Brush squab with glaze; finish in oven for about
20 minutes at 425ºF (220ºC), brushing with glaze as
needed.
Remove stuffing and place
in center of plate. Slice breast and fan on plate; place legs
and thighs over cornbread. Brush with glaze; garnish with fresh
blueberries.
