Stuffed Squab with Apples

Tired of the same old poultry? Try pairing squab’s dark, flavorful meat with sweet slices of apple. Perfect for entertaining guests with something delicious and out of the ordinary.

Active Time: 35 MIN
Total Time: 1 HR 15 MIN
Serves: 6


  • 6 jumbo King Cal squabs
  • 1/4 cup melted butter
  • 1/4 cup butter
  • 4 to 5 apples, peeled, cored & cut into eighth
  • 2 to 6 tbsp sugar
  • 1/2 cup bread crumbs
  • 1 egg
  • 1/4 cup dry red wine
  • Salt & pepper
  • Watercress for garnish

How to Make It

Step 1
For stuffing, cook apples slowly in butter until just barely tender. Add sugar and stir. Remove from heat and add breadcrumbs. Beat egg slightly and mix in. Set aside until cool.

Step 2
Season the squabs with salt and pepper. Stuff with the apple mixture. Close openings with skewers and truss. Rub with melted butter and place in a roasting pan.

Step 3
Roast at 425º for 15 minutes. Reduce heat to 325º and add wine to the pan. Continue to roast, basting occasionally about 1 hour or until squabs are nicely browned and tender.

Step 4
Remove squabs to a hot platter. Thicken juices if desired, and pour over squabs. Garnish with watercress.

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