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Stuffed Capon Recipes
Wash capon and pat dry. Sprinkle inside and out with salt and pepper. Melt butter. Saute onion in butter until golden brown. Combine sauteed onions and butter with next nine ingredients. Use mixture to stuff body and neck cavities of capon. Sew openings. Place
Middle East Roast Stuffed Capon
Assemble Food Grinder with Coarse Disc. Grind bread apricots walnuts onion and celery into large bowl. Mix in garlic dry seasonings water and butter. Stuff capon with dressing. Sew the opening together or fasten with skewers and lace with string. Tie around
Apricot Stuffed Capon
Clean dry rub capon with seasoning. Prepare stuffing in a large bowl using wet hands to blend the ingredients. Stuff cavity. Truss meticulously. Make a bed of parsley and celery on bottom of clay baker. Place bird on it. Moisten with sherry and lemon juice.
Capon Stuffed With Fruit
Wash capon and pat dry with paper toweling and set aside. Melt butter or margarine in a deep 2 quart heat resistant non metallic casserole uncovered on high 30 seconds. Add onion and celery and heat uncovered 4 minutes on high or until vegetables are tender.
Roast Stuffed Capon
When drawing the capon put aside the liver the heart and gizzard and chop them very finely. Here are four different stuffings 1. Minced liver with the same quantity of fat green bacon and ham. 2. Minced liver with the same quantity of mushrooms 1 tablespoonful
1. Sprinkle the chicken inside with salt and pepper. 2. Pack stuffing lightly into neck cavity. Bread and Butter Stuffing is good with capon for recipe see section on Stuffings. Smooth neck skin over stuffing and fasten with wooden picks or skewers to back of
Roasted Stuffed Capon