| Stuffed Capon with Persimmon Recipe | Stuffed Capon with Persimmon Ingredients:- 1 10 lbs capon
- 2 1/2 cups Chicken stock
- 1 cup Spelt
- 1/2 cup Apples, diced
- 1/4 cup Raisins
- 1/2 cup Plums, diced
- 1/4 cup Fresh cranberries
- 1/4 cup Chipotle chilies, minced
- 1 teaspoon Lemon sage, minced
- 1 teaspoon Teaspoon rosemary, minced
- 1 cup Bread, diced
- Salt and pepper, to taste
- 3 Ripe persimmons
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Time: 1 hour
45 min
Serves: 6
| Stuffed Capon with Persimmon Instructions:Preheat oven to 350 degrees.
Bring chicken stock to boil, add spelt and simmer covered for about an hour. Add fruit and chipotles, simmer 15 minutes. Remove from heat and toss with herbs, bread and seasonings.
Stuff capon with mixture while still hot. Roast stuffed bird for 70 minutes.
Let sit, then arrange on a serving platter and garish with sliced persimmons.
| Stuffed Capon with Persimmon Cooking Time:- For cooking times please see above.
- Allow to cool a little before serving.
| Stuffed Capon with Persimmon Serving Instructions:- Serve with your choice of vegetables.
- Great for a Holiday Meal.
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Christmas Recipes Index
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