Stuffing a capon
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).
Never had capon before, but it sounds good. I remembered seeing a capon recipe in a Saveur issue a while back (see link). Although most of the stuffing is not stuffed inside the bird, the technique that is used here sounds really delicious, allowing the pan drippings to infuse the bread underneath the bird. Sounds very rustic and more safe and quick than a stuffed bird.