Roasted Capon With Fig-And-Prosciutto Stuffing

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1 pound whole-grain bread, cut into 1-inch cubes (13 cups)

1 stick unsalted butter

1 large onion, cut into 1/2-inch dice

2 large celery ribs, cut into 1/4-inch dice

3/4 teaspoon ground fennel seeds or fennel pollen

1/4 pound thinly sliced prosciutto, cut into 1/2-inch-wide strips

1 cup plump dried figs such as Calimyrna, cut into 1/2-inch pieces

4 large eggs

1 cup chicken stock or low-sodium broth

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

One 10-pound capon with neck

2 tablespoons unsalted butter, softened

Salt and freshly ground pepper

6 cups chicken stock or low-sodium broth

1/3 cup all-purpose flour

2 tablespoons Calvados or applejack

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