Roasted Squab Stuffed With A Creole Rice Dressing Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

Freshly ground black pepper

2 1/2 tablespoons paprika

1/2chopped bell peppers

4 cups cooked medium-grain white rice

1 tablespoon dried thyme

2 tablespoons chopped shallots

4 ounces raw bacon, chopped

1 tablespoon cayenne pepper

1 pound chicken gizzards

1 tablespoon finely chopped fresh parsley leaves

2 tablespoons vegetable oil

6 each whole squabs, cleaned and trimmed (head, feet, and first wing joint removed)

2 teaspoons salt

1/2 pound haricots verts, trimmed and blanched

1 tablespoon dried oregano

1/2 chopped celery

2 cups dark duck or veal reduction sauce

1/2 teaspoons cayenne

1 pound ground pork


Essence, recipe follows

1 tablespoon black pepper

1 cup chopped onions

2 tablespoons garlic powder

1/4 cup chopped parsley

2 tablespoons salt

1 tablespoon onion powder

2 tablespoons flour

1/4 cup chopped green onions

1/2 cup melted butter

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