Our Christmas menu: Piedmont-style stuffed capon

This article is also available in: Italian

Classic recipe for Christmas dinner, the stuffed capon is a traditional Piedmont dish. The capon is a rooster, castrated when 6-7 months old and then fattened up. It is made from different breeds, such as Gallina Bionda Piemontese (Piedmont blonde chicken) and Gallina Bianca di Saluzzo (Saluzzo white chicken). The skin colour is straw yellow; the meat is tender and distinctly savoury.



• 1 capon (weight: about 2 kg)
• 300g minced pork loin
• 200g Bra sausage (veal sausage)
• 800g chestnuts
• 100g grated Parmesan cheese
• 1 stale bread
• 2 eggs
• 1 glass milk
• 1 small glass dry Marsala
• Extra virgin olive oil
• Salt
• Black pepper
• Nutmeg


• Wash the chestnuts. Incise the shell of each chestnut and cook in boiling salted water. Let them cool and peel when still lukewarm.
• Place half of the chestnuts into a bowl and press with a fork.
• Clean the capon and pass it through a flame to burn off any remaining feathers. Wash and dry well with a kitchen towel.
• Prepare the stuffing: remove the crust from bread and soak the inside in a bowl of milk for ten minutes.
• In a large bowl place minced pork loin, veal sausage (casing removed) and the soaked inside of bread (slightly drained).
• Stir in eggs, Parmesan cheese, dry Marsala and pressed chestnuts. Add a pinch of nutmeg and ground black pepper. Season with salt and mix well.
• Stuff the capon with this mixture. Close the body with kitchen twine.
• Grease a pan. Place the capon (oiled, too). Season with salt and pepper. Add some butter and cook at 200°C for about 2 hours.
• Periodically check and wet with the gravy. Once ready, transfer to a large tray.
• Sauté for a few minutes the remaining boiled chestnuts. Place all around the capon to garnish. Serve.

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