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Ann Kerney's Pan-Seared Squab With Rice Dressing Recipe

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Food Network
Related tags
gluten free nut free thanksgiving
Nutrition per serving    (USDA % daily values)
CAL
912
FAT
92%
CHOL
188%
SOD
60%

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Ingredients for 4 servings

4 cups chicken stock

3 tablespoons olive oil

20 baby carrots, blanched

4 squabs, glove boned, gizzards, hearts and livers reserved

1 tablespoon finely chopped fresh parsley leaves

3 crushed garlic cloves

Cayenne

1 cup basmati rice

1/2 teaspoon chopped garlic

20 haricot verte, blanched

1/2 cup chopped yellow onions, plus 1/4 cup

1/4 cup chopped celery

3 tablespoons unsalted butter

1 cup Port Reduction (port wine reduced by half), hot

Salt

1/4 cup chopped green onions (green part only)

2 bay leaves

Dash of brandy

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