Pan Fried Squab with Apricot Glaze and Cornbread St

Name: Pan Fried Squab with Apricot Glaze and Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 squab; 6 slices bacon; 1 large yellow onion, chopped; 2 ribs celery, chopped; 1/2 cup dried apricots, chopped; 1 1/2 cups chicken stock; 1/2 bunch parsley, chopped; 3 1/2 cups cornbread, diced and toasted; 3 shallots, peeled and diced; 1/2 cup apricot brandy; 1/2 teaspoon powdered Habanero chile; 1/2 cup orange juice; Sea salt, to taste; Freshly ground black pepper, to taste

Servings: persons

6 squab
6 slices bacon
1 large yellow onion, chopped
2 ribs celery, chopped
1/2 cup dried apricots, chopped
1 1/2 cups chicken stock
1/2 bunch parsley, chopped
3 1/2 cups cornbread, diced and toasted
3 shallots, peeled and diced
1/2 cup apricot brandy
1/2 teaspoon powdered Habanero chile
1/2 cup orange juice
Sea salt, to taste
Freshly ground black pepper, to taste

1
Preheat the oven to 375 degrees.
2
Wash and dry the squab.
3
In a medium size heavy skillet, over a medium heat, fry the bacon until crisp.
4
Drain on paper and crumble.
5
Reserve the bacon grease.
6
Add the onion to the skillet and saute 3 to 5 minutes, or until transparent.
7
Add the celery and cook 2 to 3 minutes more.
8
Add the dried apricots and stock.
9
Return the bacon to the skillet and add the parsley.
10
Place the cornbread in a large bowl.
11
Pour the entire contents of the skillet over the cornbread and toss well to coat.
12
Season the squabs inside and out with salt and pepper and stuff with the cornbread stuffing.
13
Truss the squabs.
14
In a large cast iron skillet, heat the reserved bacon fat.
15
Saute the squabs until brown on all sides, turning often.
16
Transfer the squabs to a baking dish and place in the oven.
17
Meanwhile, saute the shallots in the skillet, add the apricot brandy and reduce by half.
18
Add the Habanero chile powder.
19
Add the orange juice and cook until slightly thickened.
20
Glaze the squab every 5 minutes as they finish roasting, for 15 minutes.
21
Serve with steamed broad beans.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 squab, 6 slices bacon, 1 large yellow onion, chopped, 2 ribs celery, chopped, and more.

Yes, Pan Fried Squab with Apricot Glaze and Cornbread Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pan Fried Squab with Apricot Glaze and Cornbread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions