Rice-Stuffed Squab Recipe

Rice-Stuffed Squab Recipe

  • 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 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 (1 pound) dressed squab
  • 3/4 cup vegetable oil
  1. In a skillet, saute celery and onion in butter until tender. Add 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; brush over squab. Bake, uncovered, at 375 degrees F for 1 hour or until meat juices run clear and a meat thermometer inserted into the stuffing reads 165 degrees F, basting frequently.
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