This recipe marks the end of my “once on shore we pray no more” serie, born to remember Christmas holidays, which now are just a distant memory.

Between the recipes I proposed starring Mr. Capon (with capital C), perhaps this one is the most holiday-related … sure, tortellini are no joke, but I think that you could eat tortellini any day of the year, while stuffed capon immediately recalls Christmas holiday. Stuffed capon is a sort of culinary party:  how else you can call, in fact, a fat and tasty, when you stuff it with other delicious things?! It’s a party, there is no other definition.

For my stuffed capon I drew inspiration from this Piedmontese recipe, making some changes here and there.

Stuffed capon

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Recipe type: Second course, Meat, Capon
Cuisine: Italian, Piedmontese
Author:
Prep time:
Cook time:
Total time:
Serves: 6-8
Recipe goes to the taste, so it doesn’t have doses.
Ingredients
  • a boned capon, about 2 kg
  • 400 g minced beef
  • sausages
  • boiled and crumbled chestnuts
  • dried prune, coarsely chopped
  • stale bread
  • milk
  • grated Parmigiano Reggiano cheese
  • salt
  • ground black pepper
  • 1 or 2 eggs
  • extra-virgin olive oil
  • carrot
  • onion
  • rosemary
  • garlic
  • bay leaves
  • white wine
Instructions
  1. In a bowl, mix the minced beef, sausages (removed the meat from the gut), boiled and crumbled chestnuts, dried prunes (coarsely chopped), stale bread previously soaked in milk and squeezed, grated Parmigiano Reggiano, then season with salt and pepper. Then add the egg (or eggs, depending on the consistency).
  2. Then take the capon, stuff it with the mixture and sew it tightly closed with a big needle and kitchen twine.
  3. In a frying pan large enough, heat some extra-virgin olive oil and sautè garlic, coarsely chopped onion and carrots, then add rosemary and bay leaves. Add the capon and let it brown on each side, then pour in the white wine (1 or 2 glasses) and continue cooking until the wine evaporates a little. Meanwhile, pre-heat the oven to 392° F (200° C).
  4. Now place the capon (with wine sauce and vegetables) in a baking pan large enough and bake it in preheated oven.
  5. The capon will be cooked in about 2 hours, but take a constant look at it and spray it often with its sauce.
  6. Remove from the oven and cut the capon into slices with a sharp knife. Serve it with its sauce and a vegetable side dish.

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