Are you looking for a delicious and hearty Italian recipe to impress your guests at the next dinner party? Look no further than a stuffed capon! This traditional dish is full of flavor and guaranteed to leave everyone wanting more. In this blog post, we will take you step-by-step through the process of making a mouthwatering stuffed capon. So, let’s get started!

Ingredients:

  • 1 whole capon (around 4-5 pounds)
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 2 cloves of garlic, minced
  • 1/4 cup olive oil
  • Salt and pepper to taste

Instructions:

Step 1: Prepare the Capon

Start by cleaning the capon thoroughly, removing any excess fat and giblets from the cavity. Rinse the capon under cold water and pat it dry with paper towels.

Step 2: Prepare the Stuffing

In a bowl, combine the breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, olive oil, salt, and pepper. Mix well until all the ingredients are evenly combined.

Step 3: Stuff the Capon

Gently lift the skin of the capon from the neck and carefully stuff the breadcrumb mixture between the skin and the meat. Be careful not to tear the skin. Once the capon is stuffed, secure the opening with toothpicks or by tying the legs together with kitchen twine.

Step 4: Roast the Capon

Preheat your oven to 350°F (175°C). Place the stuffed capon on a rack in a roasting pan and roast it uncovered for approximately 20 minutes per pound, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.

Step 5: Let it Rest and Serve

Once the capon is cooked, remove it from the oven and let it rest for about 15 minutes before carving. This allows the juices to redistribute, resulting in a moist and tender bird. Serve the stuffed capon with your favorite side dishes and enjoy!

There you have it – a simple and delicious recipe for stuffed capon! This Italian classic will sure to be a showstopper at any gathering. Give it a try and let us know how it turns out! Buon appetito!

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