Capon with Macadamia Nut Stuffing
Source of Recipe
BH & Gardens
Recipe Introduction
"Although somewhat smaller than a turkey, a capon offers more white meat per pound of bird and is every bit as dazzling on your dinner table."
List of Ingredients
1 5- to 7-lb. capon
Salt (optional)
1 recipe Macadamia Nut
Stuffing (see recipe, right)
1 Tbsp. cooking oil
1 dove garlic, minced
1/2 tsp. grated gingerroot or
1/8 tsp. ground ginger
Fresh variegated sage sprigs
(optional)
Fresh rosemary sprigs (optional)
Kumquats (optional)
Recipe
Rinse capon on the outside as well as inside body and neck cavities; pat dry with paper towels. If desired, season body cavity with salt. Spoon some of the Macadamia Nut Stuffing loosely into the body cavity. Pull the neck skin to the back; fasten with a skewer.
Place capon, breast side up, on a rack in a shallow roasting pan. Brush with a mixture of oil, garlic, and ginger. Insert a meat thermometer into the center of one of the inside thigh muscles. The bulb should not touch bone. Cover capon loosely with foil.
Roast in a 325 [degrees] oven for 2 1/2 to 3 hours or till the meat thermometer registers 180 [degrees] to 185 [degrees], uncovering capon for the last 30 minutes of roasting time. Baste capon occasionally with pan drippings. When the capon is done, the drumsticks should move easily in their sockets. The stuffing should be at least 165 [degrees].
Remove capon from oven. Cover; let stand 10 minutes before carving. Garnish platter with sage, rosemary, and kumquats, if desired.
YIELD: 10 to 12 Servings
Nutrition facts per serving (without stuffing): 260 car., 14 g total fat (4 g sat. fat), 93 mg chol., 53 mg sodium, 0 g carbo., 0 g fiber, and 31 g pro. Daily Values: 2% vit. A, 0% vit. C, 1% calcium, and 10% iron.
Macadamia Nut Stuffing:
3 cups sliced fresh mushrooms
(such as shiitake or oyster)
3/4 cup sliced green onions
with tops
2 cloves garlic, minced
1/4 cup margarine or butter
1 1/2 tsp. ground sage
1 to 1 1/2 tsp. grated gingerroot
or 1/2 tsp. ground ginger
1/2 tsp. salt
8 cups dried 1/2-inch cubes of
Hawaiian sweet bread (about
3/4 of a 1 lb. loaf) or soft
French bread(*)
1 cup coarsely chopped
macadamia nuts
1/2 cup snipped dried mangoes
or dried apricots
1/2 to 3/4 cup reduced-sodium
chicken broth or water
In a medium saucepan cook mushrooms, green onions, and garlic in margarine till tender but not brown; remove from heat. Stir in sage, gingerroot, salt, and 1/4 teaspoon pepper.
In a large bowl combine bread cubes, macadamia nuts, and dried mangoes; add onion mixture. Drizzle with 1/4 cup of the broth to moisten, tossing lightly. Use some stuffing to stuff one 5- to 7-pound capon. Place any remaining stuffing in a casserole. Drizzle with remaining 1/4 to 1/2 cup chicken broth. Cover and chill.
Bake casserole with stuffing in a 325 [degrees] oven alongside the capon during the last 30 to 45 minutes of roasting time or till heated through. Makes 10 to 14 servings.
(*) Note: To dry bread cubes for stuffing, cut bread into 1/2-inch cubes. Spread in a single layer in a 15x11x2-inch baking pan. Bake in a 300 [degrees] oven for 10 to 15 minutes or till dry, stirring twice. Cool.
NOTE: It's OK to make the stuffing ahead and refrigerate it so it's ready to go. But don't stuff the capon, or other poultry, until just before you roast it.
Nutrition facts per serving (without capon): 268 car., 17 g total fat (3 g sat. fat), 12 mg chol., 291 mg sodium, 26 g carbo., 3 g fiber, and 6 g pro. Daily Values: 11% vit. A, 4% vit. C, 2% calcium, and 12% iron.
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