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| | Roast Capon with Orange Pecan Stuffing
1 (5 to 6-pound) capon
Stuffing;
1/4 cup of butter or margarine
1 cup of thinly sliced celery
1/4 cup of chopped onion
3/4 cup of water
5 cups of toasted, crustless bread cubes
3/4 cup of peeled and diced oranges
1/3 cup of coarsely chopped pecans
1 teaspoon of grated orange rind
1 teaspoon of salt
1/2 teaspoon of curry powder
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 cubes, orange pieces, pecans, orange rind, 1/2 teaspoon salt, and curry powder, mixing well. Add vegetables and mix carefully. Preheat over to 325ºF. Sprinkle remaining salt over neck and body cavity of capon. Stuff neck and body cavities loosely with bread mixture. Skewer neck skin to back. Return 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 capon loosely with foil, crimping it to edge of pan (foil should not touch capon). Roast about 3 hours. Remove foil 45 minutes before end of roasting time to allow bird to brown. Brush again with melted butter and continue roasting until done. Serves 6 to 8. |
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