Ingredients
Units
Scale
Stuffing
2 Tablespoons canola oil
1 small onion diced
2 cloves garlic minced
1 cup frozen spinach thawed and squeezed dry
1 cup (tightly packed) cubes day-old challah or bread
1–pound ground turkey
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1 teaspoon chili powder
1 Tablespoon pure maple syrup]
8 chicken capons (dark meat chicken cutlets)
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon onion powder
3 (3-ounce) packages duck fry or pastrami
2 Tablespoons pure maple syrup
1 Tablespoon balsamic vinegar
Instructions
- Prepare the stuffing: Heat oil over medium heat in a large frying pan. Add onion; sauté, stirring occasionally, until translucent, 5-7 minutes.
- Add garlic and spinach; cook for an additional 5 minutes. Add bread cubes; cook for 1-2 minutes. Remove from heat.
- Add turkey, salt, thyme, chili powder, and maple syrup to the spinach mixture. Stir until combined.
- Assemble the capons: Preheat oven to 350°F.
- Place about ¼ cup turkey stuffing onto the center of each capon; then roll up. Place capons seam-side down in a large baking pan. (Do not overcrowd the pan; use 2 pans if necessary.)
- Sprinkle salt, paprika, and onion powder over the tops of the capons, then drape duck fry over each one.
- Combine maple syrup and balsamic vinegar; brush mixture over the top of each capon, reserving some of the mixture for Step 8.
- Cover tightly; bake for 1 hour. Uncover, brush again with maple syrup mixture, and bake for an additional 10 minutes, uncovered. Slice and serve.
Notes
Cook’s Tip
For a unique side dish, bake any remaining stuffing in muffin tins at 350°F for 30 minutes.
- Category: Fowl
- Method: Roasting
- Cuisine: Kosher
