Main Course
Stuffed capon with chestnuts
Prepare your end-of-year dinner with our recipe for stuffed capon with chestnuts.
30 min
Prep time
180 min
Cook time
8
Servings
Medium
Difficulty
3h30
Total time
Four
Cooking method
Ingredients
Instructions
-
1
Put the chestnuts in a pan with the broth, celery, and 50 g of butter; let it heat up.
-
2
Crush the poultry livers with a fork, and mix with the sausage meat.
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3
Place this preparation in a bowl and mix with the eggs and cognac.
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4
Add the chestnuts, salt, and pepper.
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5
Stuff the capon with this stuffing and truss it.
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6
Put it in the oven, and let it cook for 3 hours at 200°C (th
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7
7).
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8
Arrange the stuffing in the center of the dish, surrounded by pieces of capon.
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9
Place the cooking juice in a gravy boat, and serve separately.
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