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Capons are a best seller because no matter how many times you reheat them, they’re still juicy! My favorite capon stuffing is kishka and pastrami, but the filling options are endless— I recommend trying spinach, broccoli, and quinoa too.
2 cups Gefen Extra-Virgin Olive Oil
10 cloves garlic, such as Mr. Dipz Peeled Garlic
1/2 cup dried rosemary
1/2 cup dried thyme
1 onion
1 (16-ounce) package kishka
1 (6-ounce) package pastrami, diced
6 dark capons with skin, cut in half
salt, to taste
pepper, to taste
Gefen Honey, to drizzle
Prepare the rosemary oil: In a bowl, stir together oil, garlic, rosemary, and thyme. Set aside.
Preheat oven to 350 degrees Fahrenheit and line a 9×13-inch baking dish with Gefen Parchment Paper.
In a skillet, heat one tablespoon of the rosemary oil and sauté onion and kishka. Stir in the pastrami.
Stuff spoonfuls of the kishka mixture under the skin of the capons and place them in the prepared baking dish.
Sprinkle salt and pepper over the capons. Pour some of the rosemary oil into a separate dish and brush it over the capons. Drizzle with honey.
Bake one hour.
Photos by Chay Berger
Styling by Adina Schlass
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