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Stuffing a capon

Larry Lustig | Dec 5, 200402:31 PM

I have a 9.5 pound capon in the freezer that I would like to make for a Channukah dinner next weekend. Although I've roasted plenty of chicken, I have no experience stuffing birds in general, and certainly not one this size.

Any stuffing recipes and prep/cooking tips would be greatly appreciated. I'm interested in any ideas, but particularly recipes that would lend a middle eastern flavor to the dish (for instance, using prunes).

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