Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Capon (5-6lb.) -cubes
STUFFING: 3/4 c Peeled and diced oranges
1/4 c Butter or margarine 1/3 c Coarsely chopped pecans
1 c Thinly sliced celery 1 ts Grated orange rind
1/4 c Chopped onion 1 ts Salt
3/4 c Water 1/2 ts Curry powder, opt.
5 c Toasted, crustless bread

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. 6-8 servings.

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

Browse by categories