Capon Roasted with Apricot and Walnut Stuffing

== Description ==
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wadley Estate in Allen, Texas in 1990.
* Contributed by Catsrecipes Y-Group
== Ingredients ==
* 5 pound capon
* 1 teaspoon salt
* 2 teaspoons freshly ground black pepper
* 6 tablespoons butter
* 2 medium onions finely chopped
* 3 cups fresh white bread crumbs
* grated rind and juice of one orange
* 4 ounces dried apricots finely chopped
* ½ cup walnuts finely chopped
* 1 tablespoon finely chopped fresh rosemary
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
== Directions ==
# Preheat oven to 375°F.
# Remove any large pieces of fat from bird and reserve.
# Melt butter in a pan and gently fry the onions for 5 minutes.
# Remove from heat and tip into a mixing bowl.
# Add onions, crumbs, rind, juice, apricots, walnuts, rosemary, salt and pepper then mix well.
# Divide stuffing between the neck end and cavity of the bird.
# Place bird in a roasting tin then season with salt and pepper and lay the reserved pieces of chicken fat on the breast.
# Roast until crisp and golden brown basting frequently during cooking.
Category:Cathy's Recipes
Category:Chicken Recipes
Category:Onion Recipes
Category:Orange juice Recipes
Category:Orange peel Recipes
Category:Dried apricot Recipes
Category:Walnut Recipes