STUFFED ROASTED CAPON

Stuffed Roasted Capon image

Number Of Ingredients 11

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8 ounces day-old Italian breads or French bread, crusts removed and torn into pieces
1/2 cup milk
1 pound plain pork sausage, casings removed
10 pitted prunes, chopped
2 large eggs, beaten
1/4 teaspoon freshly grated nutmeg
salt and freshly ground black pepper
1 capon (about 8 pounds)
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
1/2 cup dry white wine

Steps:

1 In a large bowl, soak the bread in the milk 15 minutes. Then, remove the bread, discard the milk, and squeeze the bread to drain off the excess liquid. Place it back in the bowl. 2 Add the sausage, prunes, eggs, salt and pepper to taste, and nutmeg and mix well. 3 Place a rack in the center of the oven. Preheat the oven to 350°F. Oil a roasting pan large enough to hold the capon. 4 Rinse the capon and pat dry. Lightly stuff the bird with the sausage mixture. (Any leftover stuffing can be baked at the same time in a buttered baking dish.) Mix together the oil, rosemary, and salt and pepper to taste. Rub the bird all over with the mixture. Place the bird breast-side down in the pan. 5 Roast 30 minutes. Pour the wine into the pan. After another 30 minutes and every half hour thereafter, baste the bird with the accumulated juices. When the bird has roasted 60 minutes, carefully turn the bird breast-side up. Roast a total of 2 hours and 15 minutes, or until an instant-read thermometer inserted in the thickest part of the thigh measures 180°F. 6 Transfer the capon to a platter. Cover lightly with foil for 15 minutes to keep warm. 7 Tip the pan and skim the fat from the pan juices with a large spoon. Carve the capon and serve with the juices and stuffing. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves