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Recipe: Stuffed Capon With Apricots Artichokes And Almonds
Similar Categories: Stuffed, Capon, Apricots, Artichokes, Almonds
4 Servings
1 Capon -; (4 to 5 lbs)
Salt; to taste
Freshly-ground black pepper;
-to taste
3 tb Extra-virgin olive oil
1 md Spanish onion; cut 1/4" dice
6 Garlic cloves
4 tb Shredded ginger
1 lb Chopped veal
1/2 lb Chopped sausage
1/2 c Dried apricots; cut julienne
1/2 c Sliced almonds
10 Baby artichokes
3 tb Extra-virgin olive oil
1/2 tb Sesame seeds
1/2 c Bread crumbs
1/4 c Sherry
2 tb Chopped fresh oregano
2 Eggs
Bone the capon, leaving drumsticks and wing bones in. Season with salt and
pepper and let rest in refrigerator. In a 12- to 14-inch saute pan, heat 3
tablespoons olive oil until smoking. Over medium heat, add onion, garlic,
and ginger and cook until softened and golden brown, about 4 to 5 minutes.
Add veal, sausage, apricots and almonds and cook until meat is cooked
through, about 10 to 12 minutes. Place in bowl and allow to cool. Trim and
quarter artichokes. Saute 6 minutes in remaining olive oil with sesame
seeds. Preheat oven to 350 degrees. Drain juices from the veal mixture and
add artichokes, bread crumbs, sherry, oregano and eggs. Place stuffing into
chest, wing and thigh cavities. Roll up, assemble to resemble a chicken,
and tie together. Place on a roasting rack in a roasting pan and bake 1
hour and 20 minutes, or until internal temperature reaches 155 degrees.
Remove and allow to rest 15 minutes. Carve into 1-inch thick slices and
serve
1 Capon -; (4 to 5 lbs)
Salt; to taste
Freshly-ground black pepper;
-to taste
3 tb Extra-virgin olive oil
1 md Spanish onion; cut 1/4" dice
6 Garlic cloves
4 tb Shredded ginger
1 lb Chopped veal
1/2 lb Chopped sausage
1/2 c Dried apricots; cut julienne
1/2 c Sliced almonds
10 Baby artichokes
3 tb Extra-virgin olive oil
1/2 tb Sesame seeds
1/2 c Bread crumbs
1/4 c Sherry
2 tb Chopped fresh oregano
2 Eggs
Bone the capon, leaving drumsticks and wing bones in. Season with salt and
pepper and let rest in refrigerator. In a 12- to 14-inch saute pan, heat 3
tablespoons olive oil until smoking. Over medium heat, add onion, garlic,
and ginger and cook until softened and golden brown, about 4 to 5 minutes.
Add veal, sausage, apricots and almonds and cook until meat is cooked
through, about 10 to 12 minutes. Place in bowl and allow to cool. Trim and
quarter artichokes. Saute 6 minutes in remaining olive oil with sesame
seeds. Preheat oven to 350 degrees. Drain juices from the veal mixture and
add artichokes, bread crumbs, sherry, oregano and eggs. Place stuffing into
chest, wing and thigh cavities. Roll up, assemble to resemble a chicken,
and tie together. Place on a roasting rack in a roasting pan and bake 1
hour and 20 minutes, or until internal temperature reaches 155 degrees.
Remove and allow to rest 15 minutes. Carve into 1-inch thick slices and
serve
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Stuffed, Capon, Apricots, Artichokes, Almonds
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