Wrapping a meaty bird like squab in bacon, then roasting it with fresh table grapes makes for an enticing main course that's salty, sweet, crispy and juicy all at the same time. Count Paolo Marzotto, ...

Clean the squab, reserving the livers and giblets. Chop the liver and giblets fine, adding them to the same stuffing used for the turkey. Stuff the squab, and tie the legs with string. Rub the bird ...