Stuffed Capon

1. Remove giblets; rinse capon and pat dry. Season with salt and pepper.

2. Melt butter in sauté pan. Add celery and onion; sauté 3-4 min. Add poultry seasoning and 1⁄2 tsp. salt. Transfer to bowl; mix in bread, egg, and water.

3. Stuff capon with bread mixture. Roast breast-side up at 325°F, covered loosely with foil, about 20 min. per lb.

4. About 45 min. before end, remove foil and brush skin with melted butter. Roast until temperature registers 185°F.

5. For service, garnish with crabapples and parsley.