Recipe

Giving Thanks Recipe

Add Step-by-Step Photos	22566 / All my dishes 1 month, 1 week ago ~ Thankful to live where... A door is still opened...A Stetson is removed...A Nod is given...and a "Howdy Ma am" is still spoken ~ Prep:120m Cook:180m Servings:12	22566
	honored guest

Does this look good? Yeah! / Nope

Fans

clbacon

m2googee

lanabade

cookingand

quaziefly

victoriare

momo_55gra

Ingredients

Two 6 Pounds each Capons

2Cups Fresh Mushrooms,sliced

1 Large Onion,chopped

1/2 Cup Carrot,shredded

1/2 Cup Celery,chopped

1 Clove Garic,chopped very fine

1/4 Cup Butter

1 Pint Shucked Oysters(or)16 oz of canned would do,if you had to

About 12 Slices of Dry Bread,kind of cut into cubes

2 Tablespoons Fresh Parsley

1 teaspoon Basil,crushed to bring back the fragrance

1/2 teaspoon Poultry Seasoning

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

1/2 Cup Milk

Melted Butter

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Sour Cream Gravy:

Your Hot Poultry Drippings

1/4 Cup Flour

1 teaspoons Worcestershire Sauce

1/2 teaspoon Basil,crushed,again to enhance the aroma

1/4 teaspoon Dried,minced Onion

1/8 teaspoon Salt

3/4 Cup Sour Cream(I like Naturally Yours,fat free)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

For the Dressing:

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

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

In a bowl,toss the bread cubes,parsley,basil,poultry seasoning,1/2 teaspoon salt,and 1/4 teaspoon fresh ground pepper.

Stir in the vegetable mixture,oysters,and spinach.

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

Spoon some of the dressing into the body of your Capons...but also form some of the dressing into balls,using about 1/2 cup for each,placing them in greased muffin pans and bake in a 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.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

For the Sour Cream Gravy:

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

Skim off fat.

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

Blend 2 tablespoons flour into the fat.

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

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

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

Stir the remaining flour into the sour cream.

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

Then stir the sour cream mixture into the gravy.

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

Directions

~Now~

This is the tricky part.

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

~SPICED PARSNIP RELISH~

2 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)

Grind them,giving you 6 cups.

Chop onion,fine,plus the carrots also.

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

Pack into clean pint jars,process as usual.

~ROSE JELLY~

3 Cups Sugar

1 1/2 Cups Rose' Wine

1 teaspoon Orange Peel,shredded(no white part,please)

1/2 Cup Fresh Orange Juice

3 oz of Liquid Fruit Pectin

Paraffin

Combine sugar,wine,orange peel,and orange juice in pan.

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

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

Skim off any foam.

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

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

~Now~

If you feel REALLY INDUSTRIOUS...then

Candy some Cranberries.

2 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.

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

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

Cover loosely and store overnight.

Next day..

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

Repeat twice.

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

Roll these beauties in sugar,and store tightly covered.

Use these to garnish your Capons.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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

Brush with butter,for juicy,golden breasts.

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

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.

~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~

~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!!!~

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

~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~

Recent Gawkers