tagAlt.Classic Tuscan Christmas Stuffed Capon

Classic Tuscan Oven-Baked Stuffed Capon

A special Christmas recipe from Tuscany. Stuffed capon is a great holiday dish! Find the step-by-step process and complete ingredient list here.

  • ( Scored 5 on 1 reviews )

Barbara:

I never, ever thought I would love this recipe so much. It was not as hard to make as I would have expected, and although the preparation and resting...

read all reviews...

Christmas is near, and it is the perfect time to cook several traditional recipes.

Here is a Tuscan dish, whose main star is the capon, a castrated and fattened male chicken, a noble ingredient also mentioned in Alessandro Manzoni's famous novel "I promessi sposi" (The Betrothed).

The capon must be deboned before being stuffed and cooked, so you might need to ask your butcher to debone it for you.

This traditional Tuscan recipe is certainly time-consuming, but it is incredibly rewarding and tasty with its rich filling.

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Ingredients

for 4 servings

Classic Tuscan Stuffed Capon Ingredients

  • Capon 1
  • Ground Beef 300 grams
  • Ground Pork 300 grams
  • Mortadella 100 grams
  • Milk 200 ml2
  • Sausages 2 cup
  • Bread (Slices) 8
  • Parmesan cheese (Grated) 100 grams
  • Egg 2 cup
  • Nutmeg 0.5 tea spoon
  • Pistachios 50 grams
  • Salt and Pepper as needed
  • Broth 0.5 liter
  • White wine 150 ml2
  • Garlic Cloves 3
  • Rosemary (Branch) as needed
  • Extra-virgin olive oil 100 ml2

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Preparation

for 4 servings

Step

1

Of 3

Prepare the Filling

With a sharp knife, remove the meat from the capon breast.

Mince the breast meat together with the beef, pork and sausage.

Mix the minced meat with the diced mortadella and add the bread, previously soaked in milk.

Mix everything with the eggs and Parmesan cheese, nutmeg, a few pistachios. Add salt and pepper to taste.

With the help of some toothpicks, close one end of the capon (the tail side).

Fill the cavity of the capon with the mixture, (neck side) and close the cavity, sewing it with string or using a skewer toothpick to join the sides.

Step

2

Of 3

Cook the Stuffed Capon

Put a casserole on the fire with the oil, garlic cloves and rosemary, after about a minute put the capon to brown quickly on various sides and then pour the white wine over it, when the wine has almost completely evaporated add the broth and cover with foil.

Place the casserole thus prepared in the oven preheated to 180°C for an hour and a half. 

Now remove the foil and raise the oven temperature to 200-220°C and cook for a further 30 minutes, turning the capon a couple of times so that it becomes golden brown.

If the cooking juices are too dry, add a little broth.

Step

3

Of 3

Servire

Remove the capon from the oven and let it rest for 10 minutes, cut it into generous slices and place them on a serving dish.

Sprinkle with the hot cooking juices and bring to the table.

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...Great Italian Goddies!

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No Name - Langhe Nebbiolo Wine - Borgogno

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No Name from the Borgogno is a label of protest, a wine without a name "against the bureaucracy that afflicts the world of wine"

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Capitel Monte Olmi - Amarone Valpolicella DOCG Classic Reserve - Tedeschi

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Amore e Follia - Tuscany IGT Wine - Podere le Ripi

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Reviews

B

Barbara Monday 21st of December 2020

What a surprise!

I never, ever thought I would love this recipe so much. It was not as hard to make as I would have expected, and although the preparation and resting time are quite long, it was absolutely worth it!

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