The Big Glut Recipe

Boned capon stuffed with chestnuts and cranberries

Something different from the traditional turkey. This Caroline Barty recipe from House & Garden serves 6 people. If you can’t get a capon a large chicken will do. Time to open a full-bodied white or a good Shiraz.

Ingredients

• 1 x 3kg capon, boned
• Salt and freshly ground black pepper
• 30g butter, softened

For the stuffing: 

• 325g good-quality pork sausages, skins removed
• 1 onion, peeled and finely chopped
• 250g cooked, peeled chestnuts, roughly chopped
• 75g fresh white breadcrumbs
• 65g dried cranberries
• 1 tablespoon finely chopped rosemary
• 1 large egg, beaten

For the gravy:

• 3 tablespoons plain flour
• 150ml Madeira
• 500ml home-made capon stock or any good-quality chicken stock

To serve: 
Garlic and rosemary roast potatoes, steamed greens

Method

1. For the stuffing, place the sausage meat in a mixing bowl and stir in the onion, chestnuts, breadcrumbs, cranberries, rosemary and egg. Season.
2. Heat the oven to 190°C/fan oven 170°C/mark 5. Lay the bird on a board skin-side down. Season it, then lay the stuffing down the middle. Bring up both sides to overlap slightly and secure with skewers. Secure each end with a skewer; making sure the stuffing is not bursting out. Place the bird skin-side up in a roasting tin and smear the surface with the butter. Season, then roast for 1½ hours, basting at regular intervals.
3. Remove from the oven, place on a serving plate, cover and leave to rest while you make the gravy. Pour off all but 3-4 tablespoons fat from the roasting tin. Place over a low heat and stir in the flour. Cook for 1 minute, then whisk in the Madeira and the stock. Stir and simmer the gravy for 3-4 minutes. Taste and season.
4. Strain the gravy through a sieve before serving.