Roast Capon With Mushroom Almond Stuffing Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
Servings20Cuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Capon6 Pound, cleaned
 Salt To Taste
 Pepper To Taste
 White bread cubes3 Cup (48 tbs)
 Dry whole wheat bread cubes3 Cup (48 tbs)
 Slivered almonds1 Cup (16 tbs)
 Parsley1⁄4 Cup (4 tbs), chopped
 Tarragon1 Teaspoon
 Butter1 Tablespoon
 Mushrooms2 Cup (32 tbs), sliced
 Onion1⁄2 Cup (8 tbs), chopped
 Chicken stock1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 412 Calories from Fat 240

% Daily Value*

Total Fat 27 g41.3%

Saturated Fat 7.4 g36.8%

Trans Fat 0 g

Cholesterol 103.8 mg

Sodium 138.4 mg5.8%

Total Carbohydrates 12 g4.1%

Dietary Fiber 1.8 g7.1%

Sugars 0.6 g

Protein 29 g58.7%

Vitamin A 5.4% Vitamin C 6.6%

Calcium 5% Iron 10.4%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Preheat oven to 325° F before roasting.
2) Wash capon in cold water and dry gently after draining well.

MAKING
3) Add salt and pepper to capon to taste.
4) Mix together bread cubes, almonds, parsley, tarragon, 1 1/2 teaspoons salt and 1/2, teaspoon pepper.
5) In a medium-size skillet, melt 1/4 cup butter and sauté mushrooms and onions for 3 or 4 minutes in it until soft.
6) Pour in stock and then spoon the mushroom mixture over bread cubes, tossing until moistened.
7) Use this dressing to stuff front and inside cavity of bird.
8) With picks or poultry pins, tie the opening and then fasten drumsticks together.

FINALIZING
9) In a roasting pan, place stuffed capon and keep it on rack.
10) Apply butter and uncover and roast for 40 minutes per pound in preheated oven, basting often with butter, until leg joint moves easily

SERVING
11) Serve immediately on warm platter.
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