Try this Stuffed Capon with Apricots, Artichokes And Almonds recipe, or contribute your own.

Still searching for what to cook ?

Name: Stuffed Capon with Apricots, Artichokes And Almonds
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 tb Shredded ginger; 3 tb Extra-Virgin Olive Oil; 1/2 tb Sesame seeds; 1 Capon -; (4 to 5 lbs); 2 Eggs; 1/2 c Dried apricots; cut julienne; Black Pepper freshly ground; 1/4 c Sherry; 1/2 c Bread crumbs; Salt to taste; 1/2 lb Chopped sausage; 1 md Spanish onion; cut 1/4" dice; 10 Baby artichokes; 6 Garlic; 3 tb Extra-Virgin Olive Oil; 1 lb Chopped veal; 1/2 c Sliced almonds; 2 tb Chopped fresh oregano

Find the most delicious recipes here

INGREDIENTS

4 tb Shredded ginger
3 tb Extra-Virgin Olive Oil
1/2 tb Sesame seeds
1 Capon -; (4 to 5 lbs)
2 Eggs
1/2 c Dried apricots; cut julienne
Black Pepper ; freshly ground
1/4 c Sherry
1/2 c Bread crumbs
Salt ; to taste
1/2 lb Chopped sausage
1 md Spanish onion; cut 1/4" dice
10 Baby artichokes
6 Garlic
3 tb Extra-Virgin Olive Oil
1 lb Chopped veal
1/2 c Sliced almonds
2 tb Chopped fresh oregano

Servings

INSTRUCTIONS

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. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B14) Per serving: 460 Calories (kcal); 33g Total Fat; (65% calories from fat); 10g Protein; 30g Carbohydrate; 94mg Cholesterol; 151mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fruit; 6 Fat; 0 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.

NOTES

Alert editor

Stuffed Capon with Apricots, Artichokes And Almonds

4 tb Shredded ginger
3 tb Extra-Virgin Olive Oil
1/2 tb Sesame seeds
1 Capon -; (4 to 5 lbs)
2 Eggs
1/2 c Dried apricots; cut julienne
 Black Pepper freshly ground
1/4 c Sherry
1/2 c Bread crumbs
 Salt to taste
1/2 lb Chopped sausage
1 md Spanish onion; cut 1/4" dice
10 Baby artichokes
6 Garlic
3 tb Extra-Virgin Olive Oil
1 lb Chopped veal
1/2 c Sliced almonds
2 tb Chopped fresh oregano

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.    Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK -  (Show # ME-1B14)    Per serving: 460 Calories (kcal); 33g Total Fat; (65% calories from fat);  10g Protein; 30g Carbohydrate; 94mg Cholesterol; 151mg Sodium Food  Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fruit; 6 Fat; 0  Other Carbohydrates    Recipe by: Mario Batali      Converted by MM_Buster v2.0n.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (726g)
Recipe Makes: 4 servings

Calories: 1499
Calories from Fat: 952 (64%)

Amt Per Serving		% DV

	Total Fat 105.8g	141 %
	Saturated Fat 17.6g	88 %
	Monounsaturated Fat 48.7g
	Polyunsanturated Fat 32.7g
Cholesterol 529.8mg		163 %
Sodium 2224.9mg		77 %
Potassium 1318.9mg		35 %
Total Carbohydrate 101.3g		30 %
	Dietary Fiber 18.3g	73 %
	Sugars, other 83g
Protein 40.5g		58 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1499

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe