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.

Cover pan tightly with foil and place in the oven. Bake for 1.5–2 hours. Uncover, baste, and bake uncovered for a final 10 minutes.

(Originally featured in Family Table, Issue 788)