Chapon Farci (Stuffed Capon)

Stuffed capon is a great option for a small holiday party. It's smaller than the traditional turkey, but definitely full of flavor!

Serves: 4Hands-on: 10 minutesTotal: 3 hours 10 minutesDifficulty: Medium

Serves: 4


  • 4 tsp. coarse salt, divided
  • 1 capon (6 lbs.)
  • 1⁄3 cup whole milk
  • 2 slices stale French bread
  • 3 medium shallots, peeled and diced
  • 4 garlic cloves, divided
  • 7 oz. ground veal
  • 3 oz. bulk sausage
  • 2 1⁄2 lbs. precooked chestnuts, divided
  • 2 Tbsp. chopped parsley
  • 1 large egg
  • 2 tsp. ground black pepper
  • 1⁄4 cup water


  • Sprinkle 3 teaspoons salt over capon, cover with a kitchen towel, and leave at room temperature while preparing the stuffing.
  • Place bread in a small bowl and pour milk over the slices. Transfer soaked bread to a blender or food processor. Add shallots, 1 garlic clove, and ground veal. Process for 1 minute. Transfer mixture to a large bowl and stir in sausage, 1⁄2 pound chestnuts, parsley, egg, remaining 1 teaspoon salt, and pepper and mix well.
  • Spoon stuffing into bird, truss bird with kitchen twine, and place in a large roasting pan. Pour 1⁄4 cup water into the bottom of the pan and add remaining 3 garlic cloves. Place pan in a cold oven, then set the heat at 400°F. Roast for 2 1⁄2 hours, regularly basting capon with cooking juices.
  • Add remaining 2 pounds chestnuts to the bottom of the pan and cook for 30 minutes more.
  • With a slotted spoon, transfer chestnuts to a serving dish and top with capon. Serve warm.