Name: Roast Stuffed Capon
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 1 Capon; Butter; Table Salt; 500 g of Bread Crumbs; 150 g of Chestnuts; 200 g of Parmesan Cheese; 15 Prunes; 1 Italian Sausages; 1 glass of White Wine; 500 ml of Vegetable Broth; Parsley; Table Salt; Black Pepper; Extra Virgin Olive Oil; 1 Red Onions; 2 stalks of Celery; 2 Carrots; 2 cloves of Garlic; White Wine; 500 g of Potatoes

If you want to amaze your guests with a truly special dish, roast stuffed capon is the perfect way to make your holiday table unforgettable. Roast stuffed capon is not just a lavish main course, it is also one of those dishes that smell of family and tradition, bringing adults and kids together around the warmth of a shared meal. The heart of the dish is the rich capon stuffing with sausage, ground meat, chestnuts and prunes, a wonderful mix that keeps the capon tender and juicy, perfect for anyone who loves intense, well-balanced flavors. Every slice is a play of contrasts between the delicate white meat and the sweetness of the autumn ingredients, all wrapped in skin that turns golden and crisp after slow roasting of the capon in the oven at a low temperature.

During the Christmas holidays or at big Sunday lunches, stuffed capon for the holidays becomes the undisputed star of the menu, bringing a touch of showstopping elegance to the table. But how do you make stuffed capon to perfection? The secret lies in carefully choosing the ingredients for the stuffed capon and in slow cooking, which lets the flavors of the stuffing blend with the meat while keeping the stuffed capon tender and juicy. A food thermometer is recommended for a flawless result: at the ideal internal temperature of 80 °C (175 °F), your capon will be perfectly cooked.

If you love stuffed main courses, we also invite you to discover the Stuffed Roast Turkey Roll, the elegant Stuffed Roast Veal or the classic Sicilian Falsomagro, a stuffed meat roll. Let yourself be won over by the magic of a grand stuffed capon main course, ideal for any occasion when you want to celebrate the pleasure of good food.

Method

To make the roast stuffed capon, start with the stuffing: crumble the sausage well and brown it in a skillet with a light drizzle of olive oil.

Put the breadcrumbs in a large bowl, add the browned sausage and mix well.

Now add the pitted prunes, coarsely chopped with a knife, and then the boiled chestnuts, peeled and cut into small pieces.

Add the grated cheese, stir, then add a generous handful of chopped fresh parsley.

Now pour in a few ladlefuls of vegetable broth, mixing everything well, and continue until the stuffing is pliable but not too wet. Season well with salt and pepper, add two tablespoons of olive oil and stir everything together.

Now stuff the capon well and sew it closed with a needle and thread.

Transfer the capon to a roasting pan and rub a generous layer of softened butter all over the bird. Season well with salt and, with kitchen twine, tie first the legs and then the wings. Add an onion cut into pieces, two garlic cloves, two celery stalks and two carrots to the pan. Roast at 180 °C (350 °F) for about 2 hours, basting from time to time with a little vegetable broth.

Thirty minutes before the end of the cooking time, wash the potatoes well, cut them into large chunks, put them in a bowl, season with salt, toss well and add them to the pan. A few minutes before the potatoes are done, drizzle the capon with a little white wine. When the roast stuffed capon is nicely golden and the potatoes are cooked, turn off the oven, take it out and serve the capon piping hot. Finally, remember to download our App with exclusive content and fewer ads!

Storage

You can keep leftover roast stuffed capon in the refrigerator for a couple of days in an airtight container. If you like, you can also prepare it ahead, keep it in the refrigerator for no more than one day and cook it right before serving. If you used only fresh ingredients, you can also freeze it for up to one month.

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Roast Stuffed Capon

Ingredients for 6 people

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