1 1/2 c. sliced fresh mushrooms
1 1/3 c. packaged precooked rice
1/4 c. chopped onion
1/4 c. snipped celery leaves
1 1/2 tsp. salt
1/4 tsp. dried thyme, crushed
1/4 tsp. dried oregano, crushed
1/4 tsp. rubbed sage
Dash pepper
4 tbsp. butter
1 1/2 c. water
1/3 c. chopped pecans
5 to 7 lb. capon

In saucepan, cook mushrooms, uncooked rice, onion, celery leaves, salt, oregano, sage, thyme and pepper in butter until vegetables are tender but not brown. Stir in water. Bring to boiling; reduce heat and simmer, uncovered, for 6 to 8 minutes or until most of water is absorbed, stirring once or twice. Remove from heat. Add pecans; mix lightly.

Rinse capon; pat dry and salt inside. Stuff bird; push drumsticks under band of skin at tail, or tie to tail. Place breast side up, on rack in shallow roasting pan. Rub skin with cooking oil. Roast, uncovered, in 375 degree oven for 2 hours or until meat thermometer registers 185 degrees.