Stuffed Capons (Pastrami and Kishka)

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.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the rosemary oil: In a bowl, stir together oil, garlic, rosemary, and thyme. Set aside.

Step 2

Preheat oven to 350 degrees Fahrenheit and line a 9×13-inch baking dish with Gefen Parchment Paper.

Step 3

In a skillet, heat one tablespoon of the rosemary oil and sauté onion and kishka. Stir in the pastrami.

Step 4

Stuff spoonfuls of the kishka mixture under the skin of the capons and place them in the prepared baking dish.

Step 5

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.

Step 6

Bake 1 hr

Step 7

Enjoy!