RCI-SN.004.0162.001

Capon Roasted with Apricot and Walnut Stuffing

Name: Capon Roasted with Apricot and Walnut Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: North American
Ingredients: 5 pound capon; 1 teaspoon salt; 2 teaspoons freshly ground black pepper; 6 tablespoons butter; 2 medium onions finely chopped; 3 cups fresh white bread crumbs; 1 unit grated rind and juice of one orange; 4 ounces dried apricots finely chopped; ½ cup walnuts finely chopped; 1 tablespoon finely chopped fresh rosemary; 1 teaspoon salt; 1 teaspoon freshly ground black pepper

This recipe came from an estate sale. I obtained it when I purchased the family collection from the

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

capon
5 pound
salt
1 teaspoon
freshly ground black pepper
2 teaspoons
butter
6 tablespoons
onions finely chopped
2 medium
fresh white bread crumbs
3 cups
grated rind and juice of one orange
1 unit
dried apricots finely chopped
4 ounces
walnuts finely chopped
½ cup
finely chopped fresh rosemary
1 tablespoon
salt
1 teaspoon
freshly ground black pepper
1 teaspoon

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Capon Roasted with Apricot and Walnut Stuffing

Ingredients

Method

What Makes This Variant Distinct