Potted Stuffed Squab Recipes

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INSTANT POT® ACORN SQUASH STUFFED WITH ITALIAN SAUSAGE



Instant Pot® Acorn Squash Stuffed with Italian Sausage image

This quick and easy acorn squash stuffed with sausage is an irresistible fall dish, and it's all done in an Instant Pot®.

Provided by bd.weld

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 50m

Yield 2

Number Of Ingredients 12

1 tablespoon olive oil
½ pound Italian pork sausage
½ small onion, diced
¼ cup diced red bell pepper
½ cup marinara sauce, divided
½ cup shredded mozzarella cheese
2 tablespoons panko bread crumbs
2 cloves garlic, crushed
¼ teaspoon oregano
¼ teaspoon freshly ground black pepper
1 acorn squash, halved and seeded
1 cup water

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), add olive oil, and select Saute function. Add sausage, onion, and bell pepper. Cook until sausage is browned and crumbly, 5 to 7 minutes. Add 1/4 cup marinara sauce, 1/4 cup mozzarella cheese, bread crumbs, garlic, oregano, and black pepper. Stir until well combined.
  • Transfer mixture to a bowl; drain and discard any excess grease.
  • Stuff each squash half with sausage mixture. Place trivet inside the pressure cooker pot and add water. Place stuffed squash halves on the trivet. Close and lock the lid; be sure vent is sealed. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method for 7 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Carefully transfer squash halves to a serving plate and top with remaining marinara sauce and mozzarella cheese.

Nutrition Facts : Calories 589.7 calories, Carbohydrate 47.5 g, Cholesterol 63.8 mg, Fat 34.8 g, Fiber 6.3 g, Protein 26.2 g, SaturatedFat 11.8 g, Sodium 1418.9 mg, Sugar 13.5 g

RICE-STUFFED SQUAB



Rice-Stuffed Squab image

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.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 12

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

Steps:

  • 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. , 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 thermometer inserted into the stuffing reads 165°, basting frequently.

Nutrition Facts : Calories 579 calories, Fat 47g fat (12g saturated fat), Cholesterol 71mg cholesterol, Sodium 700mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 13g protein.

STUFFED SQUASH



Stuffed Squash image

Provided by Alton Brown

Categories     side-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 14

4 small acorn squash, 1 to 1 1/4 pounds each
2 tablespoons unsalted butter, cut into 4 pieces
1/2 pound ground pork
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
1/2 cup white wine
1 1/2 cups cooked rice
1 (10-ounce) package frozen spinach, completely thawed, drained and chopped
1/2 cup toasted pine nuts
1 1/2 teaspoons dried oregano
Generous pinch kosher salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut 1-inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with parchment paper. Set aside.
  • In a large saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine.
  • Return the pork to the pan along with the cooked rice, spinach, pine nuts, oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with its lid and bake for 1 hour or until the squash is tender. Serve immediately.

POTTED STUFFED SQUAB



Potted Stuffed Squab image

Provided by Edna Lewis

Categories     Poultry     Roast     Dinner     Lunch     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

5 (1/2-inch-thick) slices good-quality white sandwich bread such as a pullman loaf, crusts discarded
1 cup whole milk
1 1/2 sticks unsalted butter, divided
4 (1-pound) squabs, livers coarsely chopped and reserved for stuffing
1 teaspoon chopped thyme, divided
1/2 cup water
Equipment: kitchen string; a fat separator
Garnish: chopped parsley

Steps:

  • Preheat oven to 375°F with rack in middle.
  • Arrange bread in 1 layer in a shallow dish and pour milk over it. Soak bread, turning once, just until it has absorbed most of milk, about 2 minutes. Squeeze excess milk from each slice, then tear bread into bite-size pieces, dropping them into a bowl. Discard milk.
  • Melt 1/2 stick butter and add to bread along with livers, 1/2 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring to combine.
  • Rinse squabs and pat dry. Chop off necks and wing tips and scatter in a large shallow baking pan. Divide stuffing among cavities of squabs, then close openings with wooden picks. Tie legs of each squab together with string and secure wings to sides with wooden picks.
  • Stir together 3/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 1/2 teaspoon thyme and rub all over squabs.
  • Arrange squabs in baking pan (with necks and wing tips), without crowding, then cut remaining stick butter into 8 pieces and put 2 pieces on top of each bird.
  • Roast, basting with butter from pan every 8 to 10 minutes, until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 160°F, about 1 hour.
  • Transfer squabs to a platter and let stand, loosely covered with foil, while making sauce. Discard necks and wing tips and pour pan juices into fat separator. Let stand 1 minute to allow fat to separate from juices. Add water (1/2 cup) to pan and deglaze by boiling, stirring and scraping up brown bits, 1 to 2 minutes. Transfer to a small saucepan along with pan juices and 1/4 cup fat from separator and simmer, whisking, until emulsified, about 1 minute. Serve squabs with sauce on the side.

ROASTED SQUAB STUFFED WITH SHIITAKES AND PRESERVED LEMONS



Roasted Squab Stuffed with Shiitakes and Preserved Lemons image

Provided by Ming Tsai

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Canola oil, to cook
4 squab, rib cage removed
2 tablespoons extra virgin olive oil
3 cups sliced shiitakes
3 sliced shallots
1/2 cup minced preserved lemons
1/4 cup thinly sliced scallion
1 tablespoon minced fresh lemon thyme
Salt and black pepper, to taste

Steps:

  • Pre-heat an oven to 550 degrees (the highest it will go). Rub oil on the skin and season both the inside and outside with salt and pepper. In a hot skillet coat with the olive oil and sautee the shallots and shiitakes until soft, about 3 minutes. Season and set aside to cool. Mix with lemons, scallions, thyme and stuff the birds. Place birds on sheet tray and roast in the oven until crispy brown, about 8 to10 minutes. Turn the oven down to 350 and roast another 5 to10 minutes, depending on desired doneness, (I prefer medium rare, 7 minutes).
  • Wine Recommendation: Olmos Reward, Frankland Estate, Aus

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