Capon like my Dad would make with Stephanie and the gang at Pine Tree Lodge on Menomonee Street in Old Town Chicago.
1 Medium (Skinned Capon)
For the stuffing
1 Medium, chopped into small cubes (Whole loaf used)
3⁄4 Cup (12 tbs) (1 - 2 cups butter)
1 Cup (16 tbs)
Cream of potato soup
1 Can (10 oz)
2 Cup (32 tbs)
For seasoning the capon
2 Teaspoon (As needed to drizzle over the stuffed capon)
1. Preheat the oven to 325 F.
2. Take a whole loaf of raisin bread and cut the entire loaf into small cubes.
3. Take a large mixing bowl and combine all the ingredients for the stuffing.
4. Stuff this prepared mixture into the whole capon.
5. Drizzle the capon with a little ale and season with onion powder, parsley flakes, salt, pepper and lemon pepper.
6. Place the stuffed capon in a baking pan, cover with aluminium foil and roast in the preheated oven for 3 hours.
7. Serve for a Thanksgiving meal.
Things You Will Need
1. Baking pan
2. Aluminium foil to cover the stuffed capon
Looking for some good recipes for thanks giving or a family gathering. Here is a stuffed capon recipe that is easy and looks and tastes great. For all those who like to invite guests over but don't have all the patience to cook elaborate menus, this is a perfect dish.