Roast Capon With Mushroom Stuffing Recipe

Name: Roast Capon With Mushroom Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 capons, 6-9 lbs or 1 large chicken; 6 tablespoons butter; lawry's salt; 16 potatoes, medium sized, peeled; 6 carrots, peeled; Gravy; 2 cups water; 2 tablespoons flour; pan dripping; salt and pepper; skewer; Stuffing; olive oil; 2 onions, finely chopped; 5 stalks celery, finely chopped; 1 1/2 lbs mushrooms, finely sliced; 1 teaspoon sage; 1 teaspoon salt; 1 teaspoon poultry seasoning; 1/2 teaspoon black pepper; 2 tablespoons parsley, chopped; 3 large italian buns, finely chopped (approx. 6 cups); 1 egg, slightly beaten

Servings: persons

1 capons, 6-9 lbs or 1 large chicken
6 tablespoons butter
lawry's salt
16 potatoes, medium sized, peeled
6 carrots, peeled
Gravy
2 cups water
2 tablespoons flour
pan dripping
salt and pepper
skewer
Stuffing
olive oil
2 onions, finely chopped
5 stalks celery, finely chopped
1 1/2 lbs mushrooms, finely sliced
1 teaspoon sage
1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
2 tablespoons parsley, chopped
3 large italian buns, finely chopped (approx. 6 cups)
1 egg, slightly beaten

1
Preheat oven to 425u00b0F.
2
First prepare the stuffing. Heat oil in a large skillet, then saute the onions until they are tender and transparent. Add the celery to the onions and cook until the celery is soft. Stir in the mushrooms and cook until they are tender. Season the onion mixture with the sage, salt, poultry seasoning, pepper and parsley. Toss until well mixed. Process the buns to make bread crumbs, then add them to the skillet and mix until well combined. Remove from the heat and let cool. Once cool, stir the egg into the stuffing. Set mixture aside.
3
Remove the giblets and wash the capon inside and out. Rub the bird inside and outside with salt. Loosely fill the cavity of the capon and the neck opening with the stuffing. Fold the skin over the stuffing and skewer the openings.
4
Lay the capon in the roasting pan, breast side up. Spread the softened butter on the skin then season the exterior of the bird with Lawry's salt. Add the potatoes and carrots to roasting pan. Roast the capon at 425F with the lid on for 15 minutes. Reduce the heat to 350F and remove the lid. Roast the capon basting frequently with it's own juices for 2 hours or until the juices run clear when pierced.
5
To serve, transfer the capon and vegetables to a heated serving dish. Discard the skewers and keep the bird hot by tenting with foil. while making the gravy.
6
To prepare the gravy, stir the flour into the roasting pan and bring to a boil over moderate heat on the stove. Add the water, salt and pepper stirring and scraping the base and sides to dislodge any crusty bits. Reduce heat and simmer for 5 minutes stirring until gravy is desired consistency. Strain the gravy into a small saucepan and keep warm until ready to serve.

705

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 capons, 6-9 lbs or 1 large chicken, 6 tablespoons butter, lawry's salt, 16 potatoes, medium sized, peeled, and more.

Yes, Roast Capon With Mushroom Stuffing falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Capon With Mushroom Stuffing

How did you like this recipe?

Frequently Asked Questions