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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Capon Recipe

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This recipe for Capon is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 7-8lb Capon
8 slices of STALE Pepperidge Farm sandwich loaf bread
1/2 Stick of butter
1 tsp poultry seasoning
1/2 tsp rubbed sage
1 egg
1/2 c chopped onion
1 good size stalk of celery
Parsley
Juice from Giblets, 3/4 - 1 c
Directions:
Directions:
Simmer giblets in a few cups of water.

Melt butter, add onion, celery and parsley to taste.

Moisten stale bread cubes with giblet juice. Add one beaten egg, 1 tsp poultry seasoning. Combine stuffing with butter onion and celery mixture. Stuff Capon.

Rub sage all over the Capon, Roast at 350º for 1 1/2 hours, until done.

 

 

 

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