Whole Roasted Squab Stuffed w/Eggplant and Bacon Dressing

Whole Roasted Squab Stuffed with Eggplant and Bacon Dressing

Whole Roasted Squab Stuffed W Eggplant and Bacon Dressing

Categories: Shallot, Green Onion, Parsley, Onion, Olive oil, Butter, Garlic, Bell pepper, Chicken, Celery, Corn, Stuffed, Squab, Poultry, Main dishes

12 ounces of raw bacon; diced
2 cups of chopped onions
1/2 cup of chopped celery
1/2 cup of chopped bell peppers
1 medium Eggplant, peeled and diced
3 tablespoons of chopped garlic
1 tablespoon of chopped fresh thyme
1 tablespoon of finely-chopped parsley
1/2 cup of chopped green onions
4 cups of crumbled corn bread
2 cups of Chicken stock
Salt; to taste
Cayenne pepper; to taste
6 Whole Squabs
Olive oil; for drizzling
12 Whole Shallots
2 cups of Veal reduction
1 tablespoon of butter
1 pound of Haricots verts, blanched

Preheat the oven to 375ºF. In a large sauté pan over medium heat, render the bacon until crispy, about 6 to 8 minutes. Stir in the onions, celery, and bell peppers. Season with salt and pepper. Sauté for 3 to 4 minutes. Stir in the eggplant and continue to sauté for 3 minutes. Season with salt and cayenne. Stir in 2 tablespoons garlic, thyme, parsley and green onions. Remove from the heat and turn into a mixing bowl. Stir in the corn bread and stock. Mix thoroughly. Season the dressing with salt and cayenne. Season each squab with olive oil, salt and cayenne. Stuff each cavity of the squabs with about 3/4 cup of the dressing. Toss the shallots with olive oil, salt and pepper. Place the stuffed squab and shallots in a parchment-lined roasting pan. Place the squab in the oven and roast for 25 to 30 minutes, or until the squab is golden brown and the juices run clear. Remove the pan from the oven and separate the sections of the shallots. Place the shallots in a saucepan and cover with the veal reduction. Bring the liquid to a boil and reduce to a simmer. Simmer for 2 minutes. Season the sauce with salt and pepper. In a large sauté pan, melt the butter. Add the haricots verts and the remaining garlic. Season with salt and pepper. Sauté for 2 to 3 minutes. Serve the squabs with the haricots verts and a ladle of shallot reduction. Serving Size: 6

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A68 broadcast 11-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-11-1997 Recipe by: Emeril Lagasse

Haricot verts are a French variety of green beans that are very thin, stringless and have a very nice tender crispness Source: Whole Foods Market

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