Apple and Leek Stuffed Capons

Michal Frischman Michal Frischman
5.0 (1 reviews)

We always have leftover challah, and honestly, sometimes we have leftovers because I’m just looking for an excuse to make a challah stuffing. This one is very tender and savory — my ideal nighttime seudah main. If you don’t love the tartness of pomegranate syrup, you can reduce the amount in the glaze to two to three tablespoons.

1h 50m 8
Easy Meat Freezer-Friendly

Contains: Gluten, Wheat, Soy

Directions

Prepare the Apple and Leek Stuffed Capons

  1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

  2. Sauté the dark greens of the leeks in oil in a large saucepan over high

    heat for three to five minutes, until softened. Add the light greens and whites and cook for another seven to 10 minutes.

  3. Add the apples and cook for five minutes. Then add the dates and seasonings and cook for another five minutes. Add the challah and stock. Mix well and remove from heat.

  4. Cool slightly, then stuff the capons with the stuffing.

  5. Combine the glaze ingredients and mix. Reserve 1/4 cup of the glaze in a separate bowl. Brush the glaze over the chicken.

  6. Bake for one hour and 15 minutes, basting with the reserved glaze throughout the cooking process, until it’s all used up.

Credits

Notes:
Stuffed, unglazed capons freeze well; store the glaze separately. Thaw overnight in fridge before baking.

Description:
Photography and Styling by Chay Berger

This recipe is from the Mishpacha Family Table Rosh Hashanah Supplement: Tastes of Tishrei 5786. Click here to see the entire collection!

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1 Comment

Fayge •

This was very tasty and not hard. Everything was very brown though.