Turducken Capons

Yields 8 servings

This recipe is a twist on a turducken, which is a deboned chicken stuffed into a deboned duck, stuffed into a deboned turkey, with layers of stuffing between each bird. This is a dark meat chicken capon stuffed with turkey and wrapped in duck fry. It’s a whole new take on turkey.

2 Tablespoons canola oil
1 small onion diced
2 cloves garlic minced
1 cup frozen spinach thawed and squeezed dry
1 cup (tightly packed) cubes day-old challah or bread
1-pound ground turkey
1 teaspoon kosher salt
½ teaspoon dried thyme
1 teaspoon chili powder
1 Tablespoon pure maple syrup

8 chicken capons (dark meat chicken cutlets)
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon onion powder
3 (3-ounce) packages duck fry or pastrami
2 Tablespoons pure maple syrup
1 Tablespoon balsamic vinegar

Prepare the stuffing: Heat oil over medium heat in a large frying pan. Add onion; sauté, stirring occasionally, until translucent, 5-7 minutes.

Add garlic and spinach; cook for an additional 5 minutes. Add bread cubes; cook for 1-2 minutes. Remove from heat.

Add turkey, salt, thyme, chili powder, and maple syrup to the spinach mixture. Stir until combined.

Assemble the capons: Preheat oven to 350 degrees.

Place about ¼ cup turkey stuffing onto the center of each capon; then roll up. Place capons seam-side down in a large baking pan. (Do not overcrowd the pan; use 2 pans if necessary.)

Sprinkle salt, paprika, and onion powder over the tops of the capons, then drape duck fry over each one.

Combine maple syrup and balsamic vinegar; brush mixture over the top of each capon, reserving some of the mixture for Step 8.

Cover tightly; bake for 1 hour. Uncover, brush again with maple syrup mixture, and bake for an additional 10 minutes, uncovered. Slice and serve.

Cook’s Tip
For a unique side dish, bake any remaining stuffing in muffin tins at 350 degrees for 30 minutes.

Recipe reprinted with permission from Perfect Flavors by Naomi Nachman. Photo by Miriam Pascal. Mesorah Publications/November 2018