Capon With Vegetable Dressing Recipe

Summary

Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 Capon5 Pound (1 In Number)
 Condensed onion soup10 1⁄2 Ounce (1/2 Can)
 Eggplant1 Medium, pared and cut in 1/2 inch cubes
 Chopped onion1 Cup (16 tbs)
 Chopped celery1 Cup (16 tbs)
 Chopped carrot1 Cup (16 tbs)
 Salt2 Teaspoon
 Freshly ground pepper1⁄4 Teaspoon
 Poultry seasoning2 Teaspoon
 Snipped parsley1⁄4 Cup (4 tbs)
 Eggs2 , beaten

Nutrition Facts

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

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.
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