Traditionally the squab is stuffed with the simple bread but this one gets a twist by stuffing with the herbed focaccia, and it’s more flavored and aromatic. Served over the bean stew (recipe associated) with a glass of pumpkin ale. Smart Recipes, American Recipes, Other Recipes, Recipes Other American Focaccia Stuffed Squab With Bean Stew Focaccia Stuffed Squab With Bean Stew Recipe | PT50M Serves 2 Ingredients: 3.5 Tablespoons Extra-Virgin Olive Oil 2 Cups Plain Focaccia 2 Squab 1 Medium Shallot 1 Teaspoon Fresh Thyme 2 Tablespoons Unsalted Butter 0 To Taste Salt & Freshly Ground Black Pepper 0 Bean Stew Preheat the oven to 375 degrees. Place focaccia cubes with 1 tablespoon of oil onto a rimmed baking sheet and toss to coat. Bake for about 7 minutes. Remove from oven and keep aside to cool. Set the oven to 375 degrees. Arrange a rack in upper third of the oven. Season squab livers with salt and black pepper evenly. In a small skillet, heat 1/2 tablespoon of oil over medium-high heat and cook squab livers for about 1 minute per side. Add shallot and stir to combine. Reduce heat to low heat and cook for about 3 minutes. Remove from heat and chop liver finely. Transfer chopped livers and shallot to the baking sheet with focaccia. Add thyme, salt and black pepper and stir to combine. Stuff the squab with the focaccia mixture. Rub the squab with butter evenly and season with salt and black pepper. In a large ovenproof skillet, heat remaining 2 tablespoons of oil. Place squab, breast side up and transfer to the oven. Roast for about 20 minutes, basting with pan juices every 5 minutes. Remove from oven and place squab onto a carving board for about 5 minutes. Transfer the stuffing from each squab onto a platter. Carve the breast halves and whole legs and place over stuffing.

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