Roast Capon With Virginia Oyster Stuffing
Yield: 4 to 6 servings
- 1 (8- to 8 1/2-pound) capon
- 1 teaspoon salt
- 1/4 cup plus 2 tablespoons butter or margarine
- 4 medium onions, chopped
- 1 cup finely chopped celery
- 5 cups herb-seasoned croutons
- 1/2 cup chicken broth
- 1/4 cup chopped fresh parsley
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon dried whole thyme
- 1/4 teaspoon dry mustard
- 1 (12-ounce) container fresh Select oysters, drained and quartered
- 2 tablespoons vegetable oil
- Spiced peaches (optional)
- Fresh parsley sprigs (optional)
- Remove giblets and neck from capon; reserve for other uses. Rinse capon thoroughly with cold water; pat dry. Sprinkle 1 teaspoon salt over surface and in cavity of capon.
- Melt butter in a large skillet; sauté onion and celery until transparent. Remove from heat; stir in next 9 ingredients, mixing well. Stir oysters into stuffing mixture.
- Place stuffing in cavity of capon; close with skewers. Tie ends of legs to tail with string or tuck them under flap of skin around tail. Lift wingtips up and over back, tucking under bird securely.
- Brush entire bird with oil; place breast side up in a roasting pan. Insert meat thermometer in breast or meaty part of thigh, making sure it does not touch bone. Bake, covered, at 325° for 3 hours. Remove cover, and bake an additional 30 minutes until meat thermometer registers 185° or drumsticks are easy to move.
- Transfer capon to serving platter. Let stand 15 minutes before carving. Garnish with spiced peaches and parsley, if desired.
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