Capon With Vegetable Dressing Recipe
Ingredients
| 1 capon (about 5 pounds) | ||
| Onion | 1/2 Can (10oz), condensed | |
| 1 medium eggplant, pared and cut in 1/2 inch cubes | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Celery | 1 Cup (16 tbs), chopped | |
| Carrot | 1 Cup (16 tbs), chopped | |
| Salt | 2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Poultry seasoning | 2 Teaspoon | |
| Snipped parsley | 1/4 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
Directions
Rinse capon; pat dry with paper toweling.
Place capon on rack in a roasting pan.
Pour onion soup over.
Roast in a 325°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 325°F 45 minutes.
Remove to serving bowl.
Place capon on rack in a roasting pan.
Pour onion soup over.
Roast in a 325°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 325°F 45 minutes.
Remove to serving bowl.
Chef
