Shop at!
Welcome Page
180K Index!
Recipe Category Page.
What's New?
Search Recipes
The people who inspire me.
Maybe someday I'll get an award. <g>
Do you really care who made this?
Please don't be mean.... I'm sensitive you know.
MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Roast Capon with Orange Pecan Stuffing
      Yield: 6 Servings
      1    Capon (5-6lb.)

    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
  Makes 6-8 servings.

You are recipe fanatic
Content 1998
Last Modified Sunday, 30-Jul-2006 13:23:49 EDT