We have a lovely organic poultry vendor at our local farmer’s market from whom I (and the rest) get tremendously good deals on his capons (2 for $40 – can’t beat that) so I’ve usually got a couple in the freezer at any given time. I was feeling like we needed a toasty, warm, autumnal meal this weekend so here’s what I made:
I tend to prefer dryer bread for stuffing than the fresh sesame bread I ended up using just because it keeps it from getting soggy. To it I added 2 diced macintosh apples, which are about two weeks out of season here and are getting a little softer as a result. This makes them perfect for cooking in this manner and add a little moisture to the stuffing. I also tossed in some chopped proscuitto, ground sage (can’t WAIT until the stuff my Megan provided is ready for rubbing), ground nutmeg, oregano and lemon juice. Capons don’t need a lot of help in the flavour, fat or moisture department so I wanted a lot of that to come infused through the stuffing, rather than treating the meat itself but I did pour the better parts of the remnants of a bottle of white zinfandel from last night’s wine night (donated by a well-meaning guest rather tragically to a group of red snobs) into the pan to help it out a little. The results were great. The proscuitto gave it a low smokey flavour, the sage came through in a subtle tone, that apples lent their juices to getting everyone to make friends and the lemon juice and wine perked things up nicely. We ate our chicken and stuffing with mashed potatoes and yams, fresh green beans, & beats in horseradish butter. It was lovely.