Doves with apple dressing - slc
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | eaches | Doves; cleaned |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | cup | ;water |
| ⅓ | cup | Butter or margarine |
| 3 | cups | Crumbled cornbread |
| 2 | cups | Cooking apples; peeled and chopped |
| ½ | cup | Celery; chopped |
| 1 | small | Onion; chopped |
| 2 | tablespoons | Lemon juice |
| 1 | tablespoon | All-purpose flour |
| ½ | cup | ;water |
| ½ | teaspoon | Beef-flavored bouillon granules |
| ¼ | cup | Butter or margarine; melted |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Poultry seasoning |
| ½ | cup | Milk |
| 1 | each | Egg; slightly beaten |
Directions
APPLE DRESSING
Place doves in a large skilet. Sprinkle salt and pepper over doves. Pour ½ cup water into skillet. Cover and cook over medium heat 20 minutes. Remove cover, and continue cooking until most of water is gone.
Add butter and lemon juice to doves. Cook doves, turning occasionally, until browned. Remove doves, and set aside.
Add flour to drippings in skillet; cook over low heat until lightly browned; stirring occasionally. Add ½ cup water and bouillon granules; cook over medium heat, stirring constantly, until thickened. Arrange 2 doves over each square of Apple Dressing, and spoon gravy over top. Yield: 6 servings.
Apple Dressing:
Combine all ingredients. Spoon into a lightly greased 8-inch square pan. Bake at 375 degrees F for 30 minutes. Cut into 6 squares.
_The Southern Living Cookbook_ Compiled & edited by Susan Carlisle Payne. Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff Pruett Submitted By JEFF PRUETT On 10-21-95