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Myocarditis (medicine) and Roast Capon with Fruit and Nut Stuffing (recipes)


Myocarditis (medicine)


myocarditis
<cardiology, pathology> Inflammation of the myocardium, inflammation of the muscular walls of the heart.

Origin: Gr. Kardia = heart


Roast Capon with Fruit and Nut Stuffing (recipes)


Roast Capon with Fruit and Nut Stuffing

Yield: Makes 8 servings



Ingredients:



4tablespoons butter or margarine, divided

1tart apple, diced

1/2cup chopped golden raisins or dried cranberries

1/4cup sliced green onions

1/4cup chopped celery

4cups stale bread cubes

2tablespoons chopped fresh parsley or 1 teaspoon dried parsley

2teaspoons poultry seasoning

1teaspoon salt

1/2teaspoon black pepper

1-1/2cups fat-free reduced-sodium chicken broth

1/2cup dry sherry

1/2cup toasted slivered almonds

1/4cup honey

2tablespoons prepared mustard

1/2teaspoon curry powder

1capon (8 to 9 pounds)

1/4cup water

1/4cup all-purpose flour









Preparation:





1.Preheat oven to 325°F. For stuffing, melt 2 tablespoons butter in skillet over medium-high heat. Add apple, raisins, green onions and celery; cook and stir 3 minutes or until fruit is tender. Add bread cubes; toss. Add parsley, poultry seasoning, salt and pepper; toss. Add chicken broth, sherry and almonds; toss until combined.2.Bring honey, remaining 2 tablespoons butter, mustard and curry powder to a boil in saucepan over medium-high heat. Boil 1 minute; remove from heat.3.Remove giblets and neck from capon; reserve for another use. Rinse capon under cold water and pat dry with paper towels. Stuff cavity loosely with about 3 cups stuffing (place remaining stuffing in greased Baking dish). Tie legs together with wet cotton string and place, breast side up, on rack in shallow roasting pan coated with nonstick Cooking spray. Insert meat thermometer into meaty part of thigh not touching bone. Bake 3 hours or until meat thermometer registers 170°F, brushing well with glaze every 30 minutes. Loosely cover remaining stuffing. Place in oven during last 45 minutes of Baking time.4.Transfer capon to platter. Remove stuffing from cavity and add to remaining stuffing. Cover capon with aluminum foil; let stand 10 minutes before carving.5.Strain pan juices into 2-cup glass measure; skim off fat. Add enough water to pan juices to equal 2 cups. Pour pan juice mixture into saucepan and place over medium heat. Combine 1/4 cup water and flour; stir until smooth. Gradually whisk flour mixture into saucepan; bring to a boil. Reduce heat to medium-low; simmer 2 to 3 minutes or until thickened. Season to taste. Serve with capon and stuffing.









Nutritional Information:







Serving Size:







Sodium

740 mg







Protein

62 g







Fiber

2 g







Carbohydrate

37 g







Cholesterol

184 mg







Total Fat

33 g







Calories

715









Dietary Exchange:







Meat

8







Fruit

1/2







Starch

2







Fat

2