Stuffed Capons with Honey-Garlic Glaze

Styling and photography by Sina Mizrahi

I proudly present you with a whole new capon experience.

SERVES 10

• 10 capons
• onion powder, garlic powder, paprika, and salt, to taste

Mashed Potato Stuffing

• 3 medium potatoes, cubed
• 3 cubes frozen sautéed onions, or 1 onion, diced and sautéed in oil until golden
• 1 tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 Tbsp parsley flakes

Honey-Garlic Glaze

• 3 cloves garlic, crushed
• ½ small onion, finely diced
• ½ cup honey
• 2 Tbsp lemon juice
• 1 Tbsp imitation soy sauce
• ¼ tsp crushed red pepper flakes
• ¼ cup sliced almonds

To make the stuffing: Boil potatoes in water until fork-tender, about 20 minutes. Drain and mash. Add onions and spices and mix well. Set aside.

Preheat oven to 400°F (200°C).

Place a small scoop of potato mixture in the center of a capon. Wrap the capon around the potato mixture and place seam side down in a baking pan or oven-to-tableware. Repeat until all the capons are stuffed. Season the capons lightly with spices.

Combine all ingredients for the honey-garlic glaze, except for the almonds, and pour over the capons. Sprinkle with sliced almonds.