Herb Roasted Capon with Apricot-Walnut Stuffi
| Yield: | 6 Servings |
| Categories: | Poultry |
| Stephen Ceideburg | ||
| APRICOT-WALNUT STUFFING | ||
| 1/2 | lb | To 1 lb loaf French bread |
| 1 | c | Walnuts, coarsely chopped |
| 2 | Shallots, finely chopped | |
| 2 | tb | Walnut oil |
| 2 | tb | Butter |
| 3/4 | c | Dry white wine |
| 3/4 | c | Dried apricots, quartered |
| 2 | ts | Fresh thyme, minced |
| 1 | tb | Fresh sage, minced |
| 1/2 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| 2 | oz | Prosciutto, chopped |
| 3/4 | c | Minced fresh parsley |
| 1 | Egg, beaten | |
| 3/4 | To 1 cup homemade or canned chicken broth | |
| CAPON | ||
| 7 | lb | To 9 lb capon |
| 2 | tb | Walnut oil |
| 2 | tb | Buffer |
| 1 | tb | Fresh sage, minced |
| 1 | tb | Fresh thyme, minced |
| 1 | tb | Fresh savory, minced |
| 1/4 | ts | Salt |
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