Capon filled with chestnuts

Recipe for capon stuffed with chestnuts and sausage

Preparation and cooking

• - Make slits in the chestnut shells and put them in cold water.
  Bring to the boil, lower heat and boil, fifteen minutes.
  Shell all your nuts and remove their skins as well.
  Then mix chestnuts with fresh sausages, both roughly chopped.
  Add a sherry glass of "Mirto"
  Season with salt.
  Stir carefully.
• - Preheat oven to 200°C (400°F).
• - Prepare your capon.
  Remove its visible fat (the capon is often very fat) from the neck or inside the opening of the cavity.
  Remove any stay feathers or pin feathers.
  Rinse it outside and inside under cold running water, removing any bits of blood still remaining.
  Then dry well with kitchen paper.
  Season with salt its inside.
  Put the filling in the cavity and close it.
  Add olive oil in a shallow ovenproof baking dish.
  Season with salt its outside and put it in the baking dish.
  Bake the capon, about 2 hours.
  At the end sprinkle it with the second sherry glass of liqueur.

Just before serving

• - Serve your capon warm or hot.

Note

Tips

• - You can cook your capon in advance and heat it up just before serving.
• - You can serve it whole or already portioned.

Menu planning

• - Capon stuffed with chestnuts and sausage is a traditional dish in a only-meat Italian Christmas menu.
  It can be combined easily with most of the pasta dishes, typical of Holiday season.
• - It serves 12 because it is included commonly in a full menu consisting of an appetizer, first course, main course and dessert.

Loretta

What's the right wine ?

Our suggestion is an aromatic white wine or a young red wine.