Sweet Stuffed Capon Recipes

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ROASTED CAPON WITH QUINOA-OLIVE STUFFING



Roasted Capon with Quinoa-Olive Stuffing image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 21

2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 large fennel bulb, cut into 1/2-inch chunks, plus 2 tablespoons chopped fronds
Kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 cup quinoa, rinsed well
1 1/2 cups low-sodium chicken broth
1 bunch scallions, chopped
1/2 cup coarsely chopped dried apricots
1/2 cup coarsely chopped toasted pistachios
1/2 cup coarsely chopped pitted green olives
3 tablespoons chopped fresh parsley
Grated zest and juice of 1 orange
Freshly ground pepper
1 (8-pound) capon or large roasting chicken, rinsed and patted dry
Kosher salt
2 tablespoons extra-virgin olive oil
2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/4 teaspoons sweet paprika

Steps:

  • Preheat the oven to 450 degrees F.
  • Make the stuffing: Heat the olive oil in a wide saucepan over medium heat. Add the onion, fennel chunks and 3/4 teaspoon salt and cook until slightly soft, about 7 minutes. Add the coriander and cumin and cook for 1 minute. Stir in the quinoa and broth and bring to a simmer; cover and cook over low heat until the quinoa is tender, 10 to 12 minutes. Let cool slightly, then add the scallions, dried apricots, pistachios, olives, parsley, orange zest and juice, fennel fronds, 1/2 teaspoon salt, and pepper to taste. Toss to combine.
  • Prepare the capon: Season the inside of the bird with salt. Fill the cavity with the quinoa stuffing and tie the legs together. Place any extra stuffing in a small oiled baking dish, cover with foil and set aside. Brush the capon with 2 tablespoons olive oil. Mix the coriander, cumin and paprika in a small bowl. Rub the spice mixture over the capon and season with salt.
  • Pour 1 cup water in the bottom of a large roasting pan; place a rack in the pan. Place the capon on the rack, breast-side down, and roast about 30 minutes. Turn the bird breast-side up, reduce the oven temperature to 350 degrees F and roast until a thermometer inserted into the thigh registers 165, 1 hour 15 minutes to 1 hour 30 minutes. Place the dish of extra stuffing in the oven about 15 minutes before the capon is done and cook 20 to 30 minutes. Let the capon rest about 15 minutes before carving.

ROASTED CAPON



Roasted Capon image

Provided by Ina Garten

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 6

1 (8 to 10-pound) fresh capon
Kosher salt and freshly ground black pepper
2 lemons, quartered
12 fresh thyme sprigs
4 tablespoons (1/2 stick) unsalted butter, melted
2 yellow onions, sliced

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the capon, breast-side up, in a large roasting pan and pat the outside dry with paper towels. Sprinkle the cavity generously with salt and pepper. Place the lemons and thyme inside the cavity. Tie the legs together with kitchen string and tuck the wings under the body. Brush the capon with half of the melted butter, then sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Place the onions around the capon, pour the rest of the melted butter over the onions and sprinkle the onions with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place the capon in the oven and roast for 1 1/2 hours, until the juices run clear when you cut between the leg and the thigh.
  • Remove the capon from the oven and cover the pan with aluminum foil. Allow the capon to rest for 20 minutes, then carve it and serve warm with the onions.

SWEET STUFFED CAPON



Sweet Stuffed Capon image

Provided by Susan Herrmann Loomis

Categories     Chicken     Game     Nut     Pork     Poultry     Roast     Christmas     Dinner     Stuffing/Dressing     Spice     Fall     Winter     Chestnut     Party     Sugar Conscious     Peanut Free     Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 12

1 4-pound capon, cleaned and trimmed
Fine sea salt and freshly ground black pepper
4 tablespoons unsalted butter, softened
4 imported bay leaves, dried
For the stuffing:
1 pound 4 ounces lean ground pork
1/2 cup fresh bread crumbs
6 candied chestnuts (or 10 regular, peeled chestnuts)
1/4 teaspoon freshly ground cinnamon
1/4 teaspoon freshly ground allspice
1 large egg
Fine sea salt and freshly ground black pepper

Steps:

  • 1. Preheat the oven to 450°F.
  • 2. Remove the giblets from the capon. Rinse out the cavity with cold water and pat it dry. Season it with salt and pepper. Carefully separate the skin from the meat of the breast meat of the capon. Divide the butter in two equal parts, and carefully spread half of it on each side of the breast meat with your fingers, being careful not to break the skin. Carefully lay a bay leaf atop the butter on each side of the breast meat.
  • 3. Coarsely chop the giblets. In a medium-sized bowl, mix together the pork, the breadcrumbs, the giblets, the chestnuts, the thyme, and the spices, working the mixture together with your fingers so it is homogeneous. As you work, the chestnuts will break into pieces - leave them in uneven pieces. Mix in the egg thoroughly with your hands, then season with salt and pepper. Sauté a teaspoon of the stuffing and taste it for seasoning. Adjust if necessary. Place as much of the stuffing as you can fit inside the capon, without packing it in too hard. Place any leftover stuffing in a baking dish.
  • 4. Truss the capon and place it in a roasting pan. Add 1 cup water. Roast it in the center of the oven for 30 minutes, then turn it on one side. Roast it for 25 minutes, then turn it on the other side and roast it for 25 minutes. Finally, leaving it breast up, continue to roast it until the juices of the capon run golden and the stuffing inside the bird reaches a temperature of 160°F, a total of about 2 hours, checking it occasionally to be sure that it isn't browning too much, and adding more water if the pan is dry. Remove the capon from the oven and season it liberally with salt and pepper. Turn it on its breast at an angle, so the juices run into the breast meat, and let it rest for at least 20 minutes before carving.
  • 5. Place the roasting pan over medium heat and add three-quarters cup water. Scrape up any browned bits from the bottom of the pan and cook until reduced by about one-third. Taste for seasoning.
  • 6. To serve the capon, present it first at the table, whole, then carve it. Remove the stuffing in one piece if possible and slice it.

ROAST CAPON WITH MUSHROOM STUFFING



Roast Capon With Mushroom Stuffing image

Make and share this Roast Capon With Mushroom Stuffing recipe from Food.com.

Provided by Chef Gorete

Categories     Whole Chicken

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 21

1 capons, 6-9 lbs or 1 large chicken
6 tablespoons butter
lawry's salt
16 potatoes, medium sized, peeled
6 carrots, peeled
2 cups water
2 tablespoons flour
pan dripping
salt and pepper
skewer
olive oil
2 onions, finely chopped
5 stalks celery, finely chopped
1 1/2 lbs mushrooms, finely sliced
1 teaspoon sage
1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
2 tablespoons parsley, chopped
3 large italian buns, finely chopped (approx. 6 cups)
1 egg, slightly beaten

Steps:

  • Preheat oven to 425°F.
  • First prepare the stuffing. Heat oil in a large skillet, then saute the onions until they are tender and transparent. Add the celery to the onions and cook until the celery is soft. Stir in the mushrooms and cook until they are tender. Season the onion mixture with the sage, salt, poultry seasoning, pepper and parsley. Toss until well mixed. Process the buns to make bread crumbs, then add them to the skillet and mix until well combined. Remove from the heat and let cool. Once cool, stir the egg into the stuffing. Set mixture aside.
  • Remove the giblets and wash the capon inside and out. Rub the bird inside and outside with salt. Loosely fill the cavity of the capon and the neck opening with the stuffing. Fold the skin over the stuffing and skewer the openings.
  • Lay the capon in the roasting pan, breast side up. Spread the softened butter on the skin then season the exterior of the bird with Lawry's salt. Add the potatoes and carrots to roasting pan. Roast the capon at 425F with the lid on for 15 minutes. Reduce the heat to 350F and remove the lid. Roast the capon basting frequently with it's own juices for 2 hours or until the juices run clear when pierced.
  • To serve, transfer the capon and vegetables to a heated serving dish. Discard the skewers and keep the bird hot by tenting with foil. while making the gravy.
  • To prepare the gravy, stir the flour into the roasting pan and bring to a boil over moderate heat on the stove. Add the water, salt and pepper stirring and scraping the base and sides to dislodge any crusty bits. Reduce heat and simmer for 5 minutes stirring until gravy is desired consistency. Strain the gravy into a small saucepan and keep warm until ready to serve.

Nutrition Facts : Calories 1444.6, Fat 69.3, SaturatedFat 24, Cholesterol 302.5, Sodium 861.6, Carbohydrate 126.3, Fiber 17.2, Sugar 13.2, Protein 80.1

STUFFED CAPON BREAST WITH CORN AND PEA RISOTTO



Stuffed Capon Breast With Corn And Pea Risotto image

Provided by Joanna Pruess

Categories     dinner, project, main course

Time 1h30m

Yield Four servings

Number Of Ingredients 26

1 7- to 7 1/2-pound capon, breast separated, boned and cut in 2
Meat from the capon legs
1/4 pound ground veal
1/2 cup heavy cream
1/4 pound fresh leaf spinach (tough stems removed), washed, blanched, drained and finely chopped
1 ounce freshly grated Parmesan cheese
Salt, freshly ground black pepper and freshly grated nutmeg to taste
1 tablespoons unsalted butter
1 tablespoon vegetable oil
3 tablespoons unsalted butter
2 shallots, finely chopped
5 ounces Arborio rice
1 1/2 ounces dry white wine
3 to 4 cups strong chicken stock, heated until hot
5 ounces frozen tiny peas, defrosted
5 ounces frozen corn kernels, defrosted
2 tablespoons unsalted butter
2 tablespoons whipped heavy cream
Salt and freshly ground black pepper to taste
Freshly grated Parmesan cheese
2 cups chicken stock
1 ounce Madeira
2 ounces white wine
1 to 1 1/2 cups heavy cream
1 to 2 tablespoons unsalted butter
Salt and freshly grated black pepper to taste

Steps:

  • To prepare the stuffing, process the meat from the capon legs in a food processor, fitted with a steel chopping blade, until fairly smooth. Scrape it into a bowl. Add the veal and enough cream to bind. Stir in the spinach, grated cheese and salt, pepper and nutmeg to taste.
  • Preheat the oven to 375 degrees. Butter a baking dish large enough to hold the breasts.
  • Remove the fillets from the breast halves and flatten them slightly. Cut a pocket in each piece. Divide the stuffing between the breasts, then sew them together with thread or secure them with toothpicks or tiny skewers. Season the outsides with salt and pepper.
  • Melt the butter and oil in a heavy skillet over medium-high heat. When the butter has foamed, add the breasts and brown them on both sides. Transfer them to the baking dish and bake for 20 to 25 minutes, basting several times with the pan juices. Remove from the oven, cover loosely and let sit while finishing the risotto.
  • While the capon is baking, melt three tablespoons of butter in a heavy casserole. When it has foamed, add the shallots and saute them over medium-high heat until soft. Add the rice, stir to coat with butter and cook for one minute. Pour in the wine and let it evaporate.
  • Add the hot stock in ladlefuls, making sure each is absorbed before adding the next. Cook for about 20 minutes, or until al dente, stirring frequently. Add the peas and corn in the last five minutes. Before serving, stir in the remaining butter, cream, salt, pepper and grated cheese.
  • While preparing the risotto, combine the chicken stock, Madeira and white wine in a saucepan. Bring the mixture to a boil over high heat and reduce it by one-third. Add the heavy cream and reduce it further, until it thickens. Whisk in the butter and season with salt and pepper.
  • To serve, remove the thread (or toothpicks or skewers) and slice the capon breasts. Place the slices alongside the risotto and spoon the sauce over the capon. Serve with fresh asparagus spears.

CANOAS (STUFFED SWEET PLANTAINS) RECIPE BY TASTY



Canoas (Stuffed Sweet Plantains) Recipe by Tasty image

This sweet and savory Puerto Rican dish features ripened plantain boats filled with a delicious beef mixture that's made with peppers, onions, garlic, and cilantro. It's topped with creamy mozzarella cheese, and garnished with more cilantro.

Provided by Tikeyah Whittle

Categories     Lunch

Time 1h3m

Yield 4 canoas

Number Of Ingredients 15

1 ½ tablespoons vegetable oil
½ cup yellow onion, diced - about 1 small onion
½ cup green bell pepper, about 1 small pepper
3 cloves garlic, minced
½ cup fresh cilantro, chopped
1 lb ground beef
¾ teaspoon adobo seasoning
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
5 tablespoons tomato sauce
3 cups vegetable oil
4 plantains
kosher salt, to taste
16 oz shredded mozzarella cheese
fresh cilantro, for garnish, torn

Steps:

  • Preheat the oven to 350°F (180°C).
  • Make the beef filling: Heat the vegetable oil in a large skillet over medium heat. When the oil is shimmering, add the onion and green pepper and sauté until softened and translucent, 3-4 minutes. Add the garlic and cilantro and cook for another 1-2 minutes, or until fragrant.
  • Add the ground beef, breaking up with a spatula to incorporate into the vegetables. Season with the adobo, garlic powder, and black pepper. Increase the heat to medium-high and cook for 4-5 minutes, or until the meat is no longer pink. Drain any excess liquid.
  • Return the skillet to the stovetop over medium-low heat, stir in the tomato sauce, and cook until heated through, 2-3 minutes. Remove the pan from the heat and set aside until ready to use.
  • Make the plantains: Trim the ends off of the plantains, then peel.
  • Heat the vegetable oil in a large, high-walled skillet over medium-low heat until the temperature reaches 350°F (180°C). Working in batches if needed, add the plantains and fry, turning every 30 seconds or so, until golden brown on all sides and tender enough to be pierced with a fork, 8-10 minutes. Transfer to a paper-towel lined plate to drain until cool enough to handle.
  • Transfer the plantains to a cutting board. Cut a slit lengthwise down each plantain, being careful not to cut all the way through. Use 2 forks to gently pull each plantain open. Use a fork, flat-side down, to press the base of the "canoe" to widen. Transfer to a baking dish and season with salt.
  • Fill each plantain with ¼-⅓ cup of shredded mozzarella cheese, add about ½-¾ cup of the beef filling, then top with ¼-⅓ cup more cheese. Cover the baking dish with foil.
  • Bake for 20-25 minutes. Remove the foil and broil for 2-3 minutes, or until the cheese is brown and bubbly. Garnish with torn cilantro.
  • Enjoy!

STUFFED SWEET ONIONS WITH BACON



Stuffed Sweet Onions with Bacon image

This unexpected side dish is perfect to serve alongside grilled steak or pork chops. Even if you're not an onion fan, the low heat and long cooking time of this dish mellows and sweetens the sometimes sharp raw onion flavors that many dislike.-Erin Chilcoat, Smithtown, New York

Provided by Taste of Home

Categories     Side Dishes

Time 4h45m

Yield 4 servings.

Number Of Ingredients 12

4 medium sweet onions
2 small zucchini, shredded
1 large garlic clove, minced
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup dry bread crumbs
4 thick-sliced bacon strips, cooked and crumbled
1/4 cup grated Parmesan cheese
1/4 cup reduced-sodium chicken broth

Steps:

  • Peel onions and cut a 1/4-in. slice from the top and bottom. Carefully cut and remove the center of each onion, leaving a 1/2-in. shell; chop removed onion., In a large skillet, saute the zucchini, garlic and chopped onions in oil until tender and juices are reduced. Stir in the basil, thyme, salt and pepper. Remove from the heat. Stir in the bread crumbs, bacon and Parmesan cheese. Fill onion shells with zucchini mixture., Place in a greased 3- or 4-qt. slow cooker. Add broth to the slow cooker. Cover and cook on low for 4-5 hours or until onions are tender.

Nutrition Facts : Calories 284 calories, Fat 11g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 641mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 5g fiber), Protein 11g protein.

STUFFED TARRAGON ROAST CAPON WITH RICH PAN GRAVY



Stuffed Tarragon Roast Capon With Rich Pan Gravy image

I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here.

Provided by Charlotte J

Categories     Poultry

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 12

1 (9 -10 lb) capons, rinsed and patted dry
1 teaspoon salt
1 teaspoon fresh ground pepper
3 tablespoons unsalted margarine, softened
6 sprigs fresh tarragon
prepared stuffing, matzo walnut and mushroom (Matzo, Walnut and Mushroom Stuffing)
3 cups cold water
1 small head garlic, loose papery outer skin rubbed off then wrap head in foil
2 cups chicken broth
1 celery rib, with leaves cut into chunks
1 small onion, unpeeled quartered
1 1/2 tablespoons potato starch

Steps:

  • NOTE: You will need to prepared Matzo Walnut and Mushroom stuffing recipe #126858 to use for the capon.
  • Pre heat oven to 450 degrees. From capon, remove giblets and neck; set aside. Trim excess fat. Sprinkle body cavity with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Insert fingers under skin on breasts and legs to loosen. With fingers, spread 2 tablespoons of the margarine under skin. Tuck in tarragon sprigs.
  • Loosely fill neck cavity with some Matzo, Walnut and Mushroom Stuffing. Fold skin over; secure with poultry pins. Fill body cavity with remaining stuffing. Join skin using poultry pins; tie with kitchen string. Loosely tie legs together. Place, breast side up, on rack in large roasting pan. Rub remaining margarine over breast and legs; sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add 1 cup of the water to pan.
  • Roast capon 15 minutes. Reduce oven temperature to 325 degrees. Roast 2 to 2 1/4 hours longer, basting every 30 minutes with pan juices, until meat thermometer inserted in thickest part of thigh not touching bone registers 170 degrees. (Place garlic in foil in oven with capon for last hour; roast until very soft.).
  • Meanwhile, make broth for gravy: In 2-qt saucepan, combine reserved neck and giblets (except liver), remaining 2 cups water, the broth, celery and onion. Simmer, uncovered, until reduced to 3 cups, about 1 hour. Strain; discard solids.
  • When capon is done, transfer to platter; remove stuffing to serving bowl; keep warm. Loosely tent capon with foil; let rest 15 to 20 minutes.
  • To make gravy: Halve roasted garlic crosswise; squeeze pulp into small sieve. With spatula, scrape pulp through sieve into cup. Discard fat from roasting pan. Place pan over 2 stove-top burners; add 1/2 cup of broth for gravy. Bring to a boil over high heat, scraping up any browned bits with wooden spoon. Whisk in garlic pulp and potato starch. Add remaining broth. Bring to a boil, whisking, until thickened, 5 minutes. Season with remaining salt and pepper.
  • Carve capon. Serve with stuffing and gravy.

Nutrition Facts : Calories 1254.8, Fat 91.8, SaturatedFat 26.2, Cholesterol 383.1, Sodium 718.7, Carbohydrate 3.1, Fiber 0.4, Sugar 0.7, Protein 97.4

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From easyrecipe.top


PASTRAMI STUFFED CHICKEN (CAPONS) - OVERTIME COOK
2012-09-27 Add the egg and mix until the mixture forms a slightly sticky and cohesive mixture. Preheat oven to 350. Stuff some of the mixture into the center of the chicken thigh, and roll the chicken around it to form a roll. If desired, place some of the stuffing between the skin and the meat. Place the chicken in a roasting pan.
From overtimecook.com


CAPONS STUFFED WITH RICE | RECIPE - KOSHER.COM
Prepare the Stuffed Capons. Preheat the oven to 350 degrees Fahrenheit. Heat the oil, then add the vegetables and sauté until onion is translucent. Add the rice and mix together. Spoon some rice onto a capon. Roll it up and place in a pan or oven …
From kosher.com


STUFFED ROAST CAPON. | RECIPE | CAPON RECIPE, COOKING ONIONS, ROAST
Stuffed Roast Capon. Recipe. 0 ratings · Serves 6. Allrecipes. 1M followers . Duck Recipes. Roast Recipes ... A capon is a castrated chicken that is widely considered to be more tender and flavorful that its counterparts in the supermarket. The capon is either the result of surgical castration or, in large commercial operations, induced with hormones. Capons labeled "all …
From pinterest.com


STUFFED CAPON - RESTAURANT BUSINESS
Remove giblets; rinse capon and pat dry. Season with salt and pepper. Melt butter in sauté pan. Add celery and onion; sauté 3-4 min. Add poultry seasoning and 1⁄2 tsp. salt. Transfer to bowl; mix in bread, egg, and water. Stuff capon with bread mixture. Roast breast-side up at 325°F, covered loosely with foil, about 20 min. per lb.
From restaurantbusinessonline.com


CAPON WITH SWEET AND SOUR SAUCE / CAPPONE AGRODOLCE | CIAO ITALIA
1 Pour the raisins into a small bowl and cover them with boiling water. Let the raisins soak forhour. Drain the raisins and set aside. In a separate bowl, mix the honey, zest, wine vinegar, and salt. Whisk in the olive oil a few drops at a time until an emulsion, or thick blended sauce, is obtained. Transfer the sauce to a small saucepan and ...
From ciaoitalia.com


BROWN SUGAR-GLAZED CAPON WITH BOURBON GRAVY RECIPE
Place capon, breast side up, on the rack of a broiler pan coated with cooking spray. Pour 1 cup water into bottom of pan; place rack in pan. Bake at 425° for 30 minutes. Step 3. Baste capon with 1 cup broth; loosely cover capon with foil. Reduce oven temperature to 350° (do not remove capon from oven).
From myrecipes.com


ROASTED STUFFED CAPON WRAPPED IN BACON - THE GLOBE AND MAIL
2009-12-16 butter. olive oil. 1½ cups of minced vegetables (celery, onion, carrot, garlic) ½ cup parsley, coarsely chopped. 2 Italian sausages. 100 grams prosciutto cotto (good quality ham)
From theglobeandmail.com


ROASTED CAPON WITH FIG-AND-PROSCIUTTO STUFFING RECIPE
Stuffing. 1 pound whole-grain bread, cut into 1-inch cubes (13 cups) 1 stick unsalted butter ; 1 large onion, cut into 1/2-inch dice ; 2 large celery ribs, cut into 1/4-inch dice
From foodandwine.com


ROASTED CAPON WITH SAGE STUFFING | SAVEUR
2007-10-29 Preheat oven to 350°. Loosen skin from capon breast by starting at the neck and sliding your hand under skin, being careful not to tear …
From saveur.com


RECIPE OF CAPON STUFFED WITH CHESTNUTS 2021 EASY RECIPE TOP
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From easyrecipe.top


STUFFED CHRISTMAS CAPON - ACELINE
Season the capon all around. Cook the mirepoix with a spoon of olive oil until browned, add the tomato paste and the stock. Transfer the stock to a deep baking tray and place the capon on top. Drizzle with olive oil and bake for ½ to 2 hours in a moderate oven or until no blood comes out when a skewer is inserted in the thickest part of the bird.
From aceline.media


CLASSIC TUSCAN OVEN-BAKED STUFFED CAPON - MAMABLIP
With a sharp knife, remove the meat from the capon breast. Mince the breast meat together with the beef, pork and sausage. Mix the minced meat with the diced mortadella and add the bread, previously soaked in milk.
From mamablip.com


CRAB-CAPON RECIPES | RECIPELAND
566 CRAB-CAPON RECIPES Chicken Breasts Neptune (1314) 2 days ago. 4.15 k Crab stuffed chicken breast that is out of this world with a French style white wine cream sauce. This single skillet chicken breast dinner with sauce makes for easy cleanup and... Chicken Oscar (3119) ...
From recipeland.com


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