Roast Capon With Orange Pecan Stuffing Recipe

Wash, drain and dry capon.

Prepare stuffing. Melt butter or margarine in skillet. 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, if used; mix. Add vegetables and mix carefully.

Sprinkle remaining salt over neck and body cavities. Stuff neck and body cavities loosely with bread mixture. Skewer neck skin to back. Return legs and tall to tucked position.

Place capon, breast side up, on rack In open roasting pan. (Don't add water to pan.) Brush skin with melted butter or margarine. Cover capon loosely with aluminum foil, crimping up edges of pan. Foil should not touch capon.

Place in slow oven (325°F.) 3 to 3 1/2 hours. Remove foil 45 minutes before end of roasting time. Brush capon with melted butter or margarine and continue roasting until leg joint moves easily.

To serve, place capon on platter and garnish with orange slices and watercress.