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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
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• 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.

Description

~ 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 ~

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