Roast Capon With Virginia Oyster Stuffing Recipe

Name: Roast Capon With Virginia Oyster Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8- to 8 1/2-pound) capon; 1 teaspoon salt; 1/4 cup plus 2 tablespoons butter or margarine; 4 medium onions, chopped; 1 cup finely chopped celery; 5 cups herb-seasoned croutons; 1/2 cup chicken broth; 1/4 cup chopped fresh parsley; 1 tablespoon Worcestershire sauce; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon rubbed sage; 1/4 teaspoon dried whole thyme; 1/4 teaspoon dry mustard; 1 (12-ounce) container fresh Select oysters, drained and quartered; 2 tablespoons vegetable oil; Spiced peaches (optional); Fresh parsley sprigs (optional)

Servings: persons

1 (8- to 8 1/2-pound) capon
1 teaspoon salt
1/4 cup plus 2 tablespoons butter or margarine
4 medium onions, chopped
1 cup finely chopped celery
5 cups herb-seasoned croutons
1/2 cup chicken broth
1/4 cup chopped fresh parsley
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
1/4 teaspoon dried whole thyme
1/4 teaspoon dry mustard
1 (12-ounce) container fresh Select oysters, drained and quartered
2 tablespoons vegetable oil
Spiced peaches (optional)
Fresh parsley sprigs (optional)

1
Remove giblets and neck from capon; reserve for other uses. Rinse capon thoroughly with cold water; pat dry. Sprinkle 1 teaspoon salt over surface and in cavity of capon.
2
Melt butter in a large skillet; saute onion and celery until transparent. Remove from heat; stir in next 9 ingredients, mixing well. Stir oysters into stuffing mixture.
3
Place stuffing in cavity of capon; close with skewers. Tie ends of legs to tail with string or tuck them under flap of skin around tail. Lift wingtips up and over back, tucking under bird securely.
4
Brush entire bird with oil; place breast side up in a roasting pan. Insert meat thermometer in breast or meaty part of thigh, making sure it does not touch bone. Bake, covered, at 325u00b0 for 3 hours. Remove cover, and bake an additional 30 minutes until meat thermometer registers 185u00b0 or drumsticks are easy to move.
5
Transfer capon to serving platter. Let stand 15 minutes before carving. Garnish with spiced peaches and parsley, if desired.

268

kcal

Calories

Fat

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.

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

You need 18 ingredients. The key ingredients include: 1 (8- to 8 1/2-pound) capon, 1 teaspoon salt, 1/4 cup plus 2 tablespoons butter or margarine, 4 medium onions, chopped, and more.

Yes, Roast Capon With Virginia Oyster Stuffing falls under the Seafood 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 Virginia Oyster Stuffing

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