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Capon With Vegetable Dressing Recipe
|Capon||5 Pound (1 In Number)|
|Condensed onion soup||10 1⁄2 Ounce (1/2 Can)|
|Eggplant||1 Medium, pared and cut in 1/2 inch cubes|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped carrot||1 Cup (16 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Poultry seasoning||2 Teaspoon|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Eggs||2 , beaten|
Serving size: Complete recipe
Calories 5843 Calories from Fat 3637
% Daily Value*
Total Fat 404 g620.8%
Saturated Fat 116.6 g583.1%
Trans Fat 0 g
Cholesterol 2123.8 mg707.9%
Sodium 7420.9 mg309.2%
Total Carbohydrates 80 g26.6%
Dietary Fiber 23.9 g95.7%
Sugars 32.5 g
Protein 456 g912%
Vitamin A 527.3% Vitamin C 139.7%
Calcium 64.4% Iron 191%
*Based on a 2000 Calorie diet
Place capon on rack in a roasting pan.
Pour onion soup over.
Roast in a 325Â°F oven about 21/2 hours, or until capon is done; meat on drumstick will be very tender.
Remove capon to a serving platter; let stand 15 minutes before carving.
While capon is roasting, simmer eggplant in 1 inch of salted water until tender (about 10 minutes); drain.
Process onion, celery, and carrot in a food processor or blender until finely ground; transfer mixture to a mixing bowl.
Mix in eggplant and remaining ingredients.
Spoon vegetable mixture into a lightly oiled 2 quart casserole; do not cover.
Bake at 325Â°F 45 minutes.
Remove to serving bowl.