Rice-Stuffed Squab

Name: Rice-Stuffed Squab
Ingredients: 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

12 ingredients

2 steps

Ingredients

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

Directions

1

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.
2

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.