| 1 | To prepare dried apricot-walnut stuffing: slice and cut bread into ?inch cubes and place in shallow roasting pan. |
| 2 | Bake about 20 minutes at 350 degrees until slightly dry, stirring twice. |
| 3 | Toast walnuts at same time in shallow pan for 10 minutes, stirring once. |
| 4 | cook shallots in walnut oil and butter in medium saucepan until tender but not brown, about 5 minutes. |
| 5 | Add wine, apricots, thyme, sage, salt and pepper. |
| 6 | Cover and simmer about 5 minutes. |
| 7 | Remove from heat. |
| 8 | combine bread cubes, walnuts, wine-shallot mixture, prosciutto, parsley and egg in very large bowl. |
| 9 | Add chicken broth until desired moistness is attained. |
| 10 | to prepare capon: just before roasting, stuff capon. |
| 11 | Spoon stuffing loosely into neck cavity, then pull neck skin back and fasten with small skewer. |
| 12 | Lightly spoon stuffing into body cavity. |
| 13 | (bake remaining stuffing in buttered 1 ?quart casserole at 325 degrees during last 40 to 45 minutes of capon"s roasting time). |
| 14 | Tie drumsticks securely to tail. |
| 15 | Twist wing tips under the back. |
| 16 | place bird breast side up on rack in shallow roasting pan. |
| 17 | Combine walnut oil with butter in small pan and melt over low heat. |
| 18 | Stir in sage, thyme, savory and salt, and cook until herbs wilt slightly. |
| 19 | Brush some mixture over capon. |
| 20 | If using meat thermometer, insert it into one of inside thigh muscles. |
| 21 | cover capon loosely with foil. |
| 22 | Roast at 325 degrees 3 to 3 ?hours. |
| 23 | After 2 hours, cut string between drumsticks so thighs cook evenly. |
| 24 | Uncover last 45 minutes, basting occasionally with remaining herb butter. |
| 25 | Continue roasting capon until meat ther- mometer registers about 180 degrees. |
| 26 | remove bird from oven and cover with foil. |
| 27 | Let bird stand 10 to 15 minutes before carving. |
| 28 | from the oregonian foodday, 1/5/93. |
