Roasted Capon with Saffron Stuffing

 

This awesome recipe is great for the holidays. Capons are usually only available around the holidays; the rest of the year a large roasting chicken with half the stuffing recipe makes a great Sunday dinner.

Stuffing:
1 stick of butter (1/2 Cup)
1 TB hot water
1 large pinch saffron
20 slices of bread
1 Cup water
8 eggs
1/2 tsp. salt
1/2 tsp. pepper
3 TB cider vinegar
1/2 tsp. granulated garlic
1 tsp. poultry seasoning
Capon:
1 lemon, sliced
1 large onion, peeled and sliced
1/2 Cup white wine
1 capon, about 8 lbs.
4 TB butter (1/2 stick)
pinch saffron
1/4 tsp. salt
1/2 tsp. pepper
1 tsp. poultry seasoning
1/2 tsp. thyme
1/4 tsp. paprika

Stuffing: Melt the butter in a large stock pot on medium-low heat. In a small bowl, combine the hot water and saffron. In a large bowl, break the loaf of bread into small pieces. Add the 1 Cup of water to the bread and squish until thoroughly mixed and wet. Add the bread mixture to the melted butter. Mix well to help dry out the stuffing. Add the eggs and mix thoroughly. Add the salt and pepper. As the stuffing gets warm, add the saffron/water mixture, cider vinegar, garlic, and poultry seasoning and mix well. Put the stuffing in a bowl and let cool. Cover and put in the refrigerator.
Capon: Slice the lemon and onion and put in a roasting pan. Pour the wine in the pan. Put the capon on top of the lemon/onion “nest”. In a small bowl, smush the butter, saffron, salt, pepper, poultry seasoning, thyme and paprika together. Rub the capon with the butter mixture. Spoon in the stuffing. Roast at 325° for 21/2-3 hours. Baste occasionally with drippings.
Prep. time: 30 minutes
Cooking time: 21/2-3 hours
Serves: 8-10