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Capon With Vegetable Dressing

world.chef's picture
  Capon 5 Pound (1 In Number)
  Condensed onion soup 10 1⁄2 Ounce (1/2 Can)
  Eggplant 1 Medium, pared and cut in 1/2 inch cubes
  Chopped onion 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Chopped carrot 1 Cup (16 tbs)
  Salt 2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Poultry seasoning 2 Teaspoon
  Snipped parsley 1⁄4 Cup (4 tbs)
  Eggs 2 , beaten

Rinse capon; pat dry with paper toweling.
Place capon on rack in a roasting pan.
Pour onion soup over.
Roast in a 325°F oven about 21/2 hours, or until capon is done; meat on drumstick will be very tender.
Remove capon to a serving platter; let stand 15 minutes before carving.
While capon is roasting, simmer eggplant in 1 inch of salted water until tender (about 10 minutes); drain.
Process onion, celery, and carrot in a food processor or blender until finely ground; transfer mixture to a mixing bowl.
Mix in eggplant and remaining ingredients.
Spoon vegetable mixture into a lightly oiled 2 quart casserole; do not cover.
Bake at 325°F 45 minutes.
Remove to serving bowl.

Recipe Summary

Main Dish

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