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Roast Capon With Apple And Raisin Stuffing Recipe
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Pared chopped tart apple||4 Cup (64 tbs)|
|Herb seasoned croutons||2 Cup (32 tbs)|
|Golden raisins||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm)|
|Soft butter/Margarine||1⁄2 Cup (8 tbs)|
|Dry vermouth||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Chicken broth||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 11451 Calories from Fat 6192
% Daily Value*
Total Fat 692 g1065%
Saturated Fat 247.6 g1238%
Trans Fat 0 g
Cholesterol 2439.7 mg
Sodium 8327.2 mg347%
Total Carbohydrates 662 g220.6%
Dietary Fiber 52.4 g209.7%
Sugars 226.4 g
Protein 583 g1167%
Vitamin A 169% Vitamin C 2366.5%
Calcium 160.7% Iron 289.3%
*Based on a 2000 Calorie diet
In a large bowl, combine celery and onion with pan juices, 4 cups pared, chopped apple, 2 cups herb-seasoned croutons, 1 cup golden raisins, 2 garlic cloves, crushed, 1 teaspoon salt and 1/2 tea spoon pepper.
Fill neck cavity of 1 (6-lb.) capon with about 3/4 cup stuffing.
Bring neck skin over stuffing and fasten to back of bird with a metal or wooden skewer.
Fill body cavity with remaining stuffing and close cavity by sewing with a large needle and heavy white thread.
Tie ends of legs together.
Place capon, breast side up, in roasting pan.
Rub all over with 1/2 cup soft butter or margarine.
Pour 1 cup dry vermouth and 1 cup water into roasting pan and add 1 cup chopped onion.
Roast 3 hours at 325Â°, basting often.
Remove capon from oven and place on warm platter.
Keep warm while you prepare gravy.
Skim all fat from pan juices and set aside.
Measure pan juices and add enough chicken broth to make 3 cups.
Return 2 tablespoons fat to roasting pan.
While off heat add 6 tablespoons flour, stirring until smooth.
Stir in 3 cups liquid.
Cook, stirring, over medium heat until mixture comes to a boil and is thickened.
Strain and add salt and pepper.