Dove Casserole

• 12 doves
• 1 can chicken broth
• 6 Tbsp. butter, divided
• 2 1/2 Tbsp. flour
• 1 c. sour cream
• 2/3 c. breadcrumbs
• 2/3 c. sweet pepper, chopped
• 2/3 chopped onion
• 2 Tbsp. parsley, chopped
• 1/2 tsp. ground sage
• 1/2 tsp. salt
• fresh ground black pepper
• 1/4 c. sherry

1. Place whole doves in broth and simmer, covered, until tender. Remove breasts and dice meat; return to broth.
2. Blend 3 tablespoons butter with flour and sour cream.
3. Saute breadcrumbs, vegetables, parsley and sage in 3 tablespoons butter.
4. Combine breadcrumb mixture and thickened cream with dove meat in skillet. Season with salt and pepper.
5. Add sherry and simmer for 25 to 30 minutes.
6. Transfer to casserole and broil for a few minutes.

doves, chicken broth, butter, flour, sour cream, breadcrumbs, sweet pepper, onion, parsley, ground sage, salt, fresh ground black pepper, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1011661 (may not work)