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  Vegetable And Cranberry Stuffed Chicken Capons
 
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Submitted:
  2012-01-18
Prep Time:
  not specified
Yield:
  12 (servings)
Difficulty Level:
  Moderate
Category:
  Fleishig (Meat)
Meal:
  Dinner
Course:
  Main Dish
Health Conscious:
  not specified
Cuisine:
  not specified
Cooking Method:
  Oven Cook
Occasion:
  Shabbos
  Yom Tov
  Rosh Hashana
  Shavuos
  Succos
Main Ingredients:
  Chicken
  Garlic
  Mushrooms
  Carrot
  Wine
  Zucchini
Source:
  Bais Yaakov Cookbook
Bracha:
  not specified

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Vegetable And Cranberry Stuffed Chicken Capons
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It has been 4 years now, and this is still the highlight of my yom tov menu. Of course, the first time I asked my Israeli meat store to prepare the capons, he had no idea what I was talking about. Now, when I come before yom tov, he knows exactly what “Ha Giveret Ha’Americai” wants.
This is a great stuffing option for those on a gluten-free diet.
 
Ingredients
Stuffing:
2 tablespoons vegetable or canola oil
1 medium onion, diced
1 clove garlic, crushed
1 carrot, shredded
1 zucchini, shredded
1 (8 ounce) can cranberry sauce
1 heaping tablespoon duck sauce
1 large egg, lightly beaten

Capons:
12 boneless, chicken capons, skin on
(about 3 pounds)
Garlic powder
Onion powder
Salt
1 cup good quality white wine
1/2 cup apricot jam, warmed in microwave
1 medium onion, sliced into rings
8 ounces fresh button mushrooms,
sliced or 1 (8 ounce) can of mushrooms

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Preparation
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Helpful Hints
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Comments / Reviews
I made these for Rosh Hashana. They were extra delicious!! Even my picky eaters loved it!
yaelw, 2012-09-26
 
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