Roast capon with orange pecan stuffing ^

6 servings

Ingredients

Quantity Ingredient
1 Capon (5-6lb.)
STUFFING:
¼ cup Butter or margarine
1 cup Thinly sliced celery
¼ cup Chopped onion
¾ cup Water
5 cups Toasted, crustless bread cubes
¾ cup Peeled and diced oranges
⅓ cup Coarsely chopped pecans
1 teaspoon Grated orange rind
1 teaspoon Salt
½ teaspoon Curry powder, opt.

Directions

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, ½ 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. 6-8 servings.

Creative Cooking: Poultry Entered by Carolyn Shaw 1/95 Submitted By CAROLYN SHAW On 03-24-95

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