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Giving Thanks Recipe

  • 12servings
  • 180minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, D, E, P
MineralsCopper, Natrium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Two 6 Pounds each Capons

  2. 2Cups fresh mushrooms ,sliced

  3. 1 Large onion ,chopped

  4. 1/2 Cup carrot ,shredded

  5. 1/2 Cup celery ,chopped

  6. 1 clove Garic,chopped very fine

  7. 1/4 Cup butter

  8. 1 Pint Shucked oysters (or)

  9. 16 oz of canned would do,if you had to

  10. About 12 Slices of Dry bread ,kind of cut into cubes

  11. 2 Tablespoons fresh parsley

  12. 1 teaspoon basil ,crushed to bring back the fragrance

  13. 1/2 teaspoon poultry seasoning

  14. 10 oz package of Chopped,frozen,cooked ,drained, spinach (dash it in cold water after cooking to flash the great green color)

  15. 1/2 Cup milk

  16. Melted butter

  17. sour cream Gravy:

  18. Your Hot Poultry drippings

  19. 1/4 Cup flour

  20. 1 teaspoons worcestershire sauce

  21. 1/2 teaspoon basil ,crushed,again to enhance the aroma

  22. 1/4 teaspoon Dried,minced onion

  23. 1/8 teaspoon salt

  24. 3/4 Cup sour cream (I like Naturally Yours,fat free)

  25. For the Dressing:

  26. Cook mushrooms , onion , carrot , celery ,and garlic in the butter ,until tender.

  27. Drain the oyster ,chop if large,keep the succulent liquid.

  28. 1/2 teaspoon salt ,and 1/4 teaspoon fresh ground pepper

  29. Stir in the vegetable mixture, oysters ,and spinach

  30. Add the oyster liquid to moisten,may add a little fresh cows milk to moisten it further.

  31. 1/2 cup for each,placing them in greased muffin pans and bake in a

  32. 325 degree oven for about 30 minutes,allow them to stand for about 10 minutes,before you remove them from there incasement...these look nice around the birds,along with the other items served with this particular dinner fare.

  33. For the sour cream Gravy:

  34. Pour drippings from your roasting pan,into a measuring cup.

  35. Skim off fat.

  36. Return about 1/4 cup of this fat back into your roasting pan.

  37. Blend 2 tablespoons flour into the fat.

  38. Cook,stir,all the while for about 2 minutes,bringing up those delicious crusty bits from the pan,into your roux.

  39. Add the Worcestershire, basil , onion , salt , pepper to the juices in the measuring cup...add enough water to make 2 cups.

  40. Whisk this into your roux,cook and stir all the while,until thick,and bubbles pop.

  41. Stir the remaining flour into the sour cream

  42. Very gradually blend about 1/2 cup hot mixture into the sour cream

  43. Then stir the sour cream mixture into the gravy

  44. Cook and stir until bubbly,about,1 minute or so.

Instructions Jump to Ingredients ↑

  1. ~Now~

  2. This is the tricky part.

  3. You have to have these canned,and prepared ahead of time...but,well worth the effort!

  4. ~SPICED PARSNIP RELISH~

  5. Pounds Parsnips 2 Onions 12 oz Carrots 2 Cups Water 2 Cups White Vinegar 1 1/2 Cups Sugar 1 Tablespoons Whole Allspice 2 teaspoons Salt 2 teaspoons Mustard Seed 1/2 teaspoon Whole Cloves Peel parsnips(that have been left in the ground over winter to render them nice and sweet)

  6. Grind them,giving you 6 cups.

  7. Chop onion,fine,plus the carrots also.

  8. Combine all ingredients into a heavy duty pan,cover,bring to boil,simmer covered for about 20 minutes,or,until tender.

  9. Pack into clean pint jars,process as usual.

  10. ~ROSE JELLY~

  11. Cups Sugar 1 1/2 Cups Rose' Wine 1 teaspoon Orange Peel,shredded(no white part,please)

  12. 1/2 Cup Fresh Orange Juice 3 oz of Liquid Fruit Pectin Paraffin Combine sugar,wine,orange peel,and orange juice in pan.

  13. Bring to a full boil,and boil this hard for about 2 minutes,stir all the while.

  14. Remove from the heat and without a moments hesitation,add the pectin,stir well.

  15. Skim off any foam.

  16. Placing metal spoons in hot wineglasses,pour your jelly into the wineglasses,remove spoons.

  17. Immediately cover with melted paraffin...small note...these are nice to give as gifts,as well.

  18. ~Now~

  19. If you feel REALLY INDUSTRIOUS...then Candy some Cranberries.

  20. 1/2 Cups Sugar 1 1/2 Cup Water 4 Cups Cranberries More Sugar Combine in pan,sugar,water,bring to boil,stirring all the while.

  21. Place cranberries into oblong baking pan,pour boiling syrup over them.

  22. Bake in a 300 degree oven,uncovered for about 40 minutes,stir,from time to time.

  23. Cover loosely and store overnight.

  24. Next day..

  25. Drain off syrup into pan,bring syrup to boil,and boil for about 2 minutes,pour over the cranberries,cool,do not stir.

  26. Repeat twice.

  27. Place berries onto sheet,cover,loosely,leave lying there for 3 days until dry,turning several times for even drying.

  28. Roll these beauties in sugar,and store tightly covered.

  29. Use these to garnish your Capons. ~~

  30. Place your stuffed Capons,breast side up on rack into a shallow roasting pan.

  31. Brush with butter,for juicy,golden breasts.

  32. Roast in a 375 degree oven for about 3 hours,making sure you spoon the pan drippings over breast to keep them moist.

  33. Remove this bounty,and cover loosely with foil,as to bring all those delicious juices back to where they belong.Let stand for about 20 minutes.

  34. ~Place the Capons on a antique platter,garnish with the candied cranberries,sliced oranges,sprigs of parsley,and celery leaves...Hand off the carving knife and fork to your honored guest~

  35. ~Serve the Sour Cream Gravy in a nice gravy boat,the Spiced Parsnip Relish in Grandma's Crystal bowl,and the Rose' Jelly in a fluted glass container...PASS THE WINE,AND SERVE GENEROUSLY WITH SMILES!!...ENJOY!!!~

  36. Note: Approximated time for preparation and completion is for the Capons and Sour Cream Gravy.

  37. ~As to your question...A Capon is a Castrated Cockerel...a young male of the domestic Chicken.You may also use a 12 pound turkey or two 6 pound each geese for the Capons if you wish...Thank-you for your inquiry~

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