Pan Fried Squab with Apricot Glaze and Cornbread Stuffing
| Yield: | 4 Servings |
| Categories: | Hot |
| 6 | Squab | |
| 6 | sl | Bacon |
| 1 | lg | Yellow onion, chopped |
| 2 | Ribs celery, chopped | |
| 1/2 | c | Dried apricots, chopped |
| 1 1/2 | c | Chicken stock |
| 1/2 | bn | Parsley, chopped |
| 3 1/2 | c | Cornbread, diced and |
| Toasted | ||
| 3 | Shallots, peeled and diced | |
| 1/2 | c | Apricot brandy |
| 1/2 | ts | Powdered Habanero chile |
| 1/2 | c | Orange juice |
| Sea salt | ||
| Freshly ground black pepper |
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