Stuffed turkey or capon!

Let's start 2014 with a classic recipe that could not be omitted from this blog this festive period, stuffed turkey!
Or to be more precise, stuffed capon that we prefer, as it is tastier than turkey...
The tips for this recipe is to choose a capon instead of turkey and to buy it much earlier than the day that you will cook it and put it in the freezer. Enjoy!








Ingredients
1 capon or turkey or even chicken
4-5 medium potatoes
juice of 1 orange and 1 lemon
salt, pepper, olive oil

For the stuffing:
1 minced onion
350gr of minced veal
200gr of chicken livers
200gr of boiled chestnuts
1/2 cup of rice for risotto (arborio is better)
salt, pepper, parsley, olive oil

Procedure

Start by preparing the capon, clean it, wash it and put it in a big oven pan that has a cover preferably (otherwise, use aluminum foil to cover it).

     


 

Immediately after, prepare the stuffing.
In a small casserole, put enough olive oil to cover the bottom and add the onion, the meat and the livers (cut in small pieces) to fry well.Once done, add the rice and 1 spoon of brandy. Let it evaporate. 

Then, add the chestnuts, the salt, the pepper ...

  ... and the minced parsley.

 Finish by adding one cup of water. Cover and let it stew for about 5min or until most of the liquid is absorbed, in medium  fire.

Stuff the capon with the stuffing. Once done, close using toothpicks.











Take out the juice of the orange and the lemon.

Peel the potatoes and cut them in slices as shown in the photo. Put them around the capon. Add the rest of the stuffing, in aluminum foil and close it well leaving enough space for the rice to grow.
Pour the juice evenly on top, add salt, pepper and olive oil.
Finish by adding enough water to cover half of the potatoes.
Cover and let them cook in the oven in fan and 170 degrees of Celsius for about 2 hours for a medium capon. At the end, uncover and let it cook for about 10 min to get a nice roasted crust, if you like.

The result is overwhelming!!! 
Don't you think? Pity that you cannot taste it :)
But you can cook it...

Serve it with a nice cold dish made with prosciutto and cheese like the nice synthesis that follows...