INGREDIENTS

INSTRUCTIONS

To prepare Dried Apricot-Walnut Stuffing: Slice and cut bread into
1/2-inch cubes and place in shallow roasting pan. Bake about 20
minutes at 350 degrees until slightly dry, stirring twice. Toast
walnuts at same time in shallow pan for 10 minutes, stirring once.
Cook shallots in walnut oil and butter in medium saucepan until  tender
but not brown, about 5 minutes. Add wine, apricots, thyme,  sage, salt
and pepper. Cover and simmer about 5 minutes. Remove from  heat.
Combine bread cubes, walnuts, wine-shallot mixture, prosciutto,
parsley and egg in very large bowl. Add chicken broth until desired
moistness is attained.  To prepare capon: Just before roasting, stuff
capon. Spoon stuffing  loosely into neck cavity, then pull neck skin
back and fasten with  small skewer. Lightly spoon stuffing into body
cavity. (Bake  remaining stuffing in buttered 1 1/2-quart casserole at
325 degrees  during last 40 to 45 minutes of capon's roasting time.)
Tie  drumsticks securely to tail. Twist wing tips under the back.
Place bird breast side up on rack in shallow roasting pan. Combine
walnut oil with butter in small pan and melt over low heat. Stir in
sage, thyme, savory and salt, and cook until herbs wilt slightly.
Brush some mixture over capon. If using meat thermometer, insert it
into one of inside thigh muscles.  Cover capon loosely with foil. Roast
at 325 degrees 3 to 3 1/2 hours.  After 2 hours, cut string between
drumsticks so thighs cook evenly.  Uncover last 45 minutes, basting
occasionally with remaining herb  butter. Continue roasting capon until
meat ther- mometer registers  about  Remove bird from oven and cover
with foil. Let bird stand 10 to 15  minutes before carving.  From the
Oregonian FOODday, 1/5/93.  Posted by Stephen Ceideburg  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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