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Ingredients Jump to Instructions ↓

  1. 4 pounds capon -- up to

  2. 5 1 1/2 cups kasha

  3. 4 eggs

  4. 3 cups orange juice

  5. 1 1/2 teaspoons salt

  6. 1/4 teaspoon pepper

  7. 3 tablespoons margarine

  8. 1 1/2 cups onion -- chopped

  9. 1 1/2 cups mushrooms -- chopped

  10. 1 clove garlic -- minced

  11. 1/3 cup seedless raisins

  12. 2 teaspoons flour

  13. 3/4 cup water **ORANGE GLAZE**

  14. 1/3 cup frozen orange juice concentrate -- thawed & undiluted

  15. 1/3 cup water

  16. 1 teaspoon seasoned salt

  17. 1 clove garlic -- peeled and minced

Instructions Jump to Ingredients ↑

  1. Preparation : 1. Wash capon inside and out; pat dry.

  2. Mix kasha with 2 lightly beaten eggs in mixing bowl.

  3. Cook kasha in a large skillet over high heat, stirring constantly, until kasha is dry and each grain is separated.

  4. Bring orange juice to a boil in saucepan. Add salt and pepper; mix well.

  5. Pour juice over kasha in skillet; cover and simmer 15 to 20 minutes, or until orange juice is absorbed and kasha is tender.

  6. Melt margarine in a medium-size skillet; saute onion, mushrooms and garlic until golden.

  7. Add raisins and remaining lightly beaten eggs.

  8. Stir onion-raisin mixture into cooked kasha.

  9. Spoon kasha stuffing loosely into cavity and neck of capon, filling a small casserole dish with the remaining stuffing.

  10. . Sprinkle capon with seasoned salt and place on a rack, breast-side up, in shallow roasting pan. Roast in preheated 350 F. oven 30 minutes.

  11. . Brush with Orange Glaze and continue roasting 1 hour longer, or until capon is done, brushing often with glaze during roasting.

  12. . Bake stuffing, uncovered, during the last 45 minutes of capon roasting.

  13. . Remove capon from roasting pan and place on serving platter.

  14. . Skim fat from pan drippings. Place roasting pan over low heat; stir drippings.

  15. . Gradually add water; stir constantly until gravy boils and thickens. Season to taste. Orange Glaze Makes 2/3 cup.

  16. Combine orange juice concentrate, water, seasoned salt and garlic; mix well.

  17. Use to brush on capon.

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