Stuffed Capon

Name: Stuffed Capon
Prep time: 30 min
Cook time: 130 min
Total time: 160 min
Yield: 6
Ingredients: Capon 4.4 lbs; Extra virgin olive oil 1 ½ tbsp; Celery ½ cup; Carrots 0.4 cup; Shallot 1.4 oz; Garlic 1 clove; Rosemary 1 sprig; White wine 0.4 cup; Vegetable broth ¾ cup; Fine salt to taste; Black pepper to taste; Prosciutto crudo 4.2 oz; Ground veal 7.1 oz; Ground pork 7 oz; Cashews 3 oz; Grana Padano PDO cheese grated 2 cups; Rosemary 1 sprig; Fine salt 1 tsp; Black pepper to taste

743

Calories per serving

Energy Kcal 743
Carbohydrates g 3.1
of which sugars g 3
Protein g 72
Fats g 48
of which saturated fat g 13.73
Fiber g 2.9
Cholesterol mg 301
Sodium mg 1446

Difficulty: Easy
Prep time: 30 min
Cook time: 2 h 10 min
Serving: 6 persone
Cost: High

PRESENTATION

Among the classic Christmas recipes, in some regions, there is surely stuffed capon! In your Christmas menu, if you do not choose only vegetarian Christmas dishes, this will certainly be one of the most appreciated dishes. Rich, flavorful, delightful: stuffed capon is one of those timeless recipes to share for a special occasion. Essential is a slow and prolonged cooking that will make the capon meat tender and tasty. We have chosen an irresistible filling: a mix of meats, ham, and cashews! But you can enrich it with whatever your imagination and taste suggest to make your guests even more delighted, like walnuts, for example! Another advantage of this recipe? It can be prepared in advance so on Christmas lunch you just need to bake it and... you can enjoy warm hugs from your family on this special day!

Discover other ideal recipes for the Christmas holidays:

INGREDIENTS

743

Calories per serving

Capon 4.4 lbs (2 kg)

Extra virgin olive oil 1 ½ tbsp (20 g)

Celery ½ cup (50 g)

Carrots 0.4 cup (50 g)

Shallot 1.4 oz (40 g)

Garlic 1 clove

Rosemary 1 sprig

White wine 0.4 cup (100 g)

Vegetable broth ¾ cup (200 g)

Fine salt to taste

Black pepper to taste

for the filling: Prosciutto crudo 4.2 oz (120 g); Ground veal 7.1 oz (200 g); Ground pork 7 oz (200 g); Cashews 3 oz (80 g); Grana Padano PDO cheese 2 cups (60 g) - grated; Rosemary 1 sprig; Fine salt 1 tsp (5 g); Black pepper to taste

Preparation

How to prepare Stuffed Capon

To prepare the stuffed capon, start by preparing the vegetable broth. Then proceed with the basic preparations: coarsely chop the carrots and celery 1, then also the shallot. Finely chop a sprig of rosemary after rinsing it 2. Then cut the prosciutto into small cubes and finely chop them with a mixer 3.

Then begin with the preparation of the filling: in a very large bowl, pour the ground pork, the chopped prosciutto 4, then the ground beef 5 and the grated cheese 6. Add salt and pepper.

Season with the chopped rosemary 7 and start mixing the ingredients by kneading energetically with your hands 8. Now also add the cashews 9.

Knead them with the other ingredients as well 10 and temporarily set aside the filling mixture. Proceed by flaming the capon to remove any small feathers and quills 11: we preferred to use a torch for greater practicality. If you don't have one, you can simply bring the capon close to the gas flame for a few seconds to achieve the same result. Rinse it under a stream of cold water 12.

Pat it dry with paper towels 13. Salt 14 and pepper the inside of the capon. Fill it with the stuffing you obtained earlier 15.

Bind the capon to seal the stuffing inside well 16. At this point, pour the oil into a saucepan, preferably cast iron, with a thick bottom and high sides: heat the oil and place the capon in it, browning it on both sides over high heat. Use kitchen spatulas to help turn it inside the saucepan 17. Keep the heat high and deglaze with wine 18, letting it evaporate.

Add the shallot 19, the carrots 20, and the celery 21.

Season with a rinsed sprig of rosemary 22 and the garlic, halved and with the green internal part removed 23. Pour the vegetable broth 24.

Cover with a lid and let it cook over very low heat for at least 2 hours 25. If you have a kitchen thermometer for more precise cooking, you will know that the capon is ready when it reaches 176°F. Alternatively, you can use a kitchen skewer: if you see a clear liquid come out when pricking the meat, the capon is cooked, if the liquid is pink then the capon needs more cooking time. The stuffed capon is then ready 26 and can be sliced to be enjoyed 27!

Storage

The stuffed capon can be stored in the refrigerator for a maximum of 2 days. If you intend to serve this main dish on Christmas day but time is tight and you also want to enjoy the holiday without fussing in the kitchen, you can prepare it the day before and store it in the refrigerator. Then, the next day, cook it before serving!

If you used only fresh and not thawed ingredients, you can also freeze it for up to 1 month.

Advice

How to make the capon stuffing even more flavorful? Simple! Enrich it with pistachios and aromatic herbs to your liking!

If desired, you could also bake the stuffed capon in a preheated static oven at 320°F for about 2 hours, then cook it for an additional 15 minutes at 392°F: remember, however, that while it cooks in the oven, you will need to baste it with the cooking liquid at least 2 or 3 times to prevent it from drying out.

Even more delicious? Blend the vegetable juice you prepared to drizzle over each portion of stuffed capon you serve: impossible to resist

For the translation of some texts, artificial intelligence tools may have been used.