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Pastrami-Stuffed Capons with White Wine


These stuffed chicken capons with pastrami, celery, onions and white wine will surely enhance your Seder! Thinking ahead? Assemble them now and freeze raw, then cook on Pesach. Or alternatively, cook them now and freeze and reheat on Pesach. I’ve tried it out both ways and they’re both delicious!


Prepare the Stuffing

1. Sauté the garlic, onions, and celery on a low flame for 15 to 20 minutes until very cooked through and melting together.
2. Add the pastrami, and the salt and pepper to taste. Sauté for a few more minutes, then add half a cup white wine to deglaze the pan. Make sure to scrape up all the burnt bits in there.
3. Add the cup of mashed potatoes and mix together until it becomes a filling. Stuff the capons with the filling.

Cook the Capons

1. Preheat the oven to 375 degrees Fahrenheit.
2. Place the capons into a pan and drizzle olive oil on top. Top with salt and freshly cracked pepper and 3/4 cup wine. Cover tightly and bake at 375 degrees for two hours.
3. Mix the apricot preserves and soy sauce together. Uncover the chicken and baste the tops with the sauce. Cook uncovered for another 30 minutes.