Ham and Mushroom Stuffing: In food processor, mince ham; transfer to large bowl and set aside. Break up half of the mushrooms into a few pieces each; chop finely in food processor. Slice remaining mushrooms; set aside.

In skillet, melt 3 tbsp/45 mL of the butter over medium heat; add celery, shallots, 1/2 tsp/2 mL salt, nutmeg, pepper and cloves, and fry until celery is softened. Add finely chopped mushrooms, liver and sherry; fry, stirring, until mushrooms are wilted and mixture is moist but with no liquid pooling. Scrape into bowl with ham.

In skillet, melt remaining butter over medium-high heat; fry sliced mushrooms and pinch of salt until lightly browned. Add ham mixture with parsley and thyme; mix well. Fold in bread. Beat egg with stock; mix into stuffing.

Stuff capon or turkey with stuffing, placing remainder in covered casserole dish. Sprinkle bird with salt and pepper. Place bird, breast side down, on rack in roasting pan. Roast in 350°F/180°C convection or 375°F/190°C conventional oven for 30 minutes.

Mix sherry and butter; continue roasting bird for another 60 minutes, basting every 15 minutes with sherry mixture.

Remove from oven; carefully flip bird breast side up. Spoon a little of the pan juices over extra stuffing in casserole dish; cover and bake for 45 to 60 minutes.

Continue roasting bird, basting often with pan juices, until juices from thickest part of thigh run clear when pierced, 45 to 60 minutes for capon or 60 to 90 minutes for turkey. (Or roast until thermometer inserted in thickest part of thigh reads 165°F/74°C.) Transfer to platter and keep warm (in oven with door open); let sit for 15 minutes. (Do not tent with foil, as steam will soften crispy skin.)

Meanwhile, skim all but about 2 tbsp/30 mL of fat from pan juices and discard. Place roasting pan on stove over medium-low heat; whisking, sprinkle flour into pan. When flour no longer smells raw, whisk in stock. Simmer, stirring with wooden spoon, until nicely thickened, about 5 minutes. Serve gravy with bird and stuffing.

Capon makes 8 servings; turkey makes 8 to 14 servings.

Per serving of capon with 1/3 cup/75 mL stuffing and 2 tbsp/30 mL gravy: about 395 cal, 47 g pro, 18 g total fat (7 g sat. fat), 8 g carb, 1 g fibre, 152 mg chol, 722 mg sodium, 533 mg potassium. % RDI: 4% calcium, 20% iron, 14% vit A, 3% vit C, 16% folate.

Per each of 14 servings of turkey with 1/3 cup/75 mL stuffing and 2 tbsp/30 mL gravy: about 429 cal, 57 g pro, 17 g total fat (7 g sat. fat), 9 g carb, 1 g fibre, 182 mg chol, 714 mg sodium, 682 mg potassium. % RDI: 6% calcium, 29% iron, 19% vit A, 3% vit C, 25% folate.