Herb Roasted Capon with Apricot-Walnut Stuffi

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Herb Roasted Capon with Apricot-Walnut Stuffi Ingredients

2 tb Butter	3/4 c Dried apricots, quartered
3 md Sweet onoins	2 ts Fresh thyme, minced
8 oz Fresh mushrooms	1 tb Fresh sage, minced
1 c Shredded swiss cheese	1/2 ts Salt
1 cn Cream of mushroom soup	1/2 ts Freshly ground black pepper
1 cn Evaporated milk	2 oz Prosciutto, chopped
2 ts Soy sauce	3/4 c Minced fresh parsley
8 sl Thin sliced swiss cheese	1 Egg, beaten
8 sl French bread	3/4 To 1 cup homemade or canned
Stephen Ceideburg	CAPON
APRICOTWALNUT STUFFING	7 lb To 9 lb capon
1/2 lb To 1 lb loaf French bread	2 tb Walnut oil
1 c Walnuts, coarsely chopped	2 tb Buffer
2 Shallots, finely chopped	1 tb Fresh sage, minced
2 tb Walnut oil	1 tb Fresh thyme, minced
2 tb Butter	1 tb Fresh savory, minced
3/4 c Dry white wine	1/4 ts Salt

Instructions for Herb Roasted Capon with Apricot-Walnut Stuffi

To prepare Dried Apricot-Walnut Stuffing: Slice and cut bread into 1/2-inch cubes and place in shallow roasting pan. Bake about 20 minutes at 350 degrees until slightly dry, stirring twice. Toast walnuts at same time in shallow pan for 10 minutes, stirring once. Cook shallots in walnut oil and butter in medium saucepan until tender but not brown, about 5 minutes. Add wine, apricots, thyme, sage, salt and pepper. Cover and simmer about 5 minutes. Remove from heat. Combine bread cubes, walnuts, wine-shallot mixture, prosciutto, parsley and egg in very large bowl. Add chicken broth until desired moistness is attained. To prepare capon: Just before roasting, stuff capon. Spoon stuffing loosely into neck cavity, then pull neck skin back and fasten with small skewer. Lightly spoon stuffing into body cavity. (Bake remaining stuffing in buttered 1 1/2-quart casserole at 325 degrees during last 40 to 45 minutes of capons roasting time.) Tie drumsticks securely to tail. Twist wing tips under the back. Place bird breast side up on rack in shallow roasting pan. Combine walnut oil with butter in small pan and melt over low heat. Stir in sage, thyme, savory and salt, and cook until herbs wilt slightly. Brush some mixture over capon. If using meat thermometer, insert it into one of inside thigh muscles. Cover capon loosely with foil. Roast at 325 degrees 3 to 3 1/2 hours. After 2 hours, cut string between drumsticks so thighs cook evenly. Uncover last 45 minutes, basting occasionally with remaining herb butter. Continue roasting capon until meat ther- mometer registers about 180 degrees. Remove bird from oven and cover with foil. Let bird stand 10 to 15 minutes before carving. From the Oregonian FOODday, 1/5/93. Posted by Stephen Ceideburg From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ApricotCuisine: Uncategorized

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