Roast Capon with Orange Pecan Stuffing
1 Capon (5-6lb.)
STUFFING
1/4 c Butter or margarine
1 c Thinly sliced celery
1/4 c Chopped onion
3/4 c Water
5 c Toasted crustless bread .. cubes
3/4 c Peeled and diced oranges
1/3 c Coarsely chopped pecans
1 ts Grated orange rind
1 ts Salt
1/2 ts Curry powder; opt.
Wash capon and pat dry. To prepare stuffing, melt butter in frying pan. Add
celery, onion and water. Cook over moderate heat until vegetables are tender.
Combine bread, oranges, pecans, orange rind, 1/2 teaspoon salt and curry powder,
mixing well. Add vegetables and mix carefully.
Preheat oven to 325°.
Sprinkle remaining salt over neck and body cavities of capon. Stuff neck and
body cavities loosely with stuffing. Skewer neck skin to back. Fold legs and
tail to tucked position. Place capon, breast side up, in open roasting pan. Do
not add water to pan. Brush with melted butter or margarine. Cover loosely with
foil, crimping edges to pan. Roast about 3 hours. Remove foil for last 45
minutes of cooking time to allow bird to brown. Brush with melted butter again
and roast until done.
Makes 6-8 servings.