ISO capon recipe with pastrami stuffing

momoftwo2

Tue, Sep 20 2022, 8:04 am

I have a pack of capons that I want to bake. My kids don’t like rice or any veggie stuffing. Was thinking of stuffing it with pastrami. Do I need to sauté it first? Anything else I should I add? Was thinking of just pouring duck sauce on top.

ra_mom ↓

Tue, Sep 20 2022, 8:12 am

Just sauté onions and then cut pastrami into strips. Mix with a bit of your favorite sauce (spicy, sweet, or a mix). Stuff. Season/glaze and bake.

naturelover

Tue, Sep 20 2022, 8:22 am

I saute Pastrami and onion. Add in rice or orzo. Some onion soup mix and soy sauce. On top I put some oil and spices. But you can do whatever your family likes.

mom!

Tue, Sep 20 2022, 8:51 am

Overtime cook has a delicious pastrami stuffed capon recipe.

chocolate moose

Fri, Sep 23 2022, 7:53 am

we like ours stuffed with a slice of cold cuts - any - and a scoop of broccoli kugel. bake with duck sauce. freezes well too.

Debbig

Fri, Sep 23 2022, 7:57 am

momoftwo2 wrote:

I would make a quick kishka
1 C flour
1/2 C oil
1/2 C water
Salt & pepper
& add chopped pastrami sautéed with some onions to the kishka.
Put a bit of duck sauce on the capons & bake.

happymommy6 ↓

Yesterday at 7:01 am

ra_mom wrote:

Just sauté onions and then cut pastrami into strips. Mix with a bit of your favorite sauce (spicy, sweet, or a mix). Stuff. Season/glaze and bake.

Bake covered?how long for?

mommy#1 ↓

Yesterday at 7:26 am

ra_mom wrote:

Just sauté onions and then cut pastrami into strips. Mix with a bit of your favorite sauce (spicy, sweet, or a mix). Stuff. Season/glaze and bake.

I did this. My kids love

↑ mommy#1 ↓

Yesterday at 7:28 am

happymommy6 wrote:

Bake covered?how long for?

I do like what I do for regular chicken. Bake mostly covered, I’d say a bit over an hour, then uncover for about 30 minutes

lamplighter

Yesterday at 7:57 am

How do you prevent the filling from coming out?

↑ mommy#1 ↓

Yesterday at 8:05 am

lamplighter wrote:

How do you prevent the filling from coming out?

Don’t overstuff it, though I do put in a nice amount of filling. Bake it seam side down. I used to put in toothpicks to keep it closed but I don’t anymore and it usually stays in

↑ happymommy6 ↓

Yesterday at 8:22 am

mommy#1 wrote:

I did this. My kids love

Did you saute the pastrami with the onions? How long did you bake? Covered?

Thanks. Cross posted!
Do you saute onions and pastrami, stuff, roll, pour over duck sauce and bake?

↑ ra_mom ↓

Yesterday at 9:05 am

happymommy6 wrote:

Bake covered?how long for?

Uncovered at 375 for 1 hour and 15 minutes.

↑ ra_mom ↓

Yesterday at 9:07 am

lamplighter wrote:

How do you prevent the filling from coming out?

Don't overstuff. Use a toothpick or two on the bottom to keeps the seam of the two sides together. Just remember to remove them when done/them before serving.

↑ happymommy6

Yesterday at 9:52 am

You saute with the pastrami and onions and add sauce to the mixture?

↑ mommy#1

Yesterday at 10:49 am

I sauté the onions until golden then add pastrami and sauce only a couple minutes more. I actually didn’t put sauce in it. Just spices. Then poured sauce over the capons before I baked

↑ ra_mom

Yesterday at 11:54 am

happymommy6 wrote:

You saute with the pastrami and onions and add sauce to the mixture?

I just mix some sautéed onions with strips of cold pastrami and wet the mixture with just a bit of good sauce.