Glazed Capon With Kasha Stuffing and Orange Glaze

Wash capon inside and out; pat dry.

Mix kasha with 2 lightly beaten eggs in mixing bowl.

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

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

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

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

Add raisins and remaining lightly beaten eggs.

Stir onion-raisin mixture into cooked kasha.

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

. 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.

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

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

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

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

. Gradually add water; stir constantly until gravy boils and thickens. Season to taste.

Orange Glaze Makes 2/3 cup.

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

Use to brush on capon.