"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Capon Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Capon, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dora Perry
Added: Wednesday, September 26, 2007

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 350 for 1 1/2 hours, until done.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

232W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!