In the north of Italy where I am from, stuffed capon (a castrated rooster) is one of the most traditional dishes for Christmas Day… but, since I know the rest of the world likes to stuff a bird for Thanksgiving, here is my recipe for a festive AIP Stuffed Capon!! 😉
If you have guests and some time to spend in the kitchen, this is the perfect dish to show off at your Thanksgiving dinner with an Italian recipe that’s also compliant to the auto immune protocol.
It’s a rich and flavorful course, filled with two other kinds of meat, herbs and those chicken livers that we are always told to incorporate in our AIP diet for its nutrient dense properties .
This AIP stuffed capon is a little elaborate, but succulent and well worth the time!
To make the procedure easier, I took step by step photos of the cooking process so that you can follow along.
As you can see, the final product is a delicious roasted meat filled with a flavorful stuffing that will impress all of your guests with an unusual twist on your Thanksgiving turkey.
Don’t get overwhelmed by the process: in the box below, I guide you through the procedure with easy to follow instructions… and in just a few hours you’ll have the most delicious AIP Thanksgiving entree ever!
Thanksgiving AIP Stuffed Capon
- 1 whole free range Capon
- 1 free range Chicken Breast
- 2/3 pound grass fed Veal Breast
- 1/2 pound organic Chicken Livers
- 2 tbsp Olive Oil
- 1 Sprigs Rosemary
- 8 Leaves of Sage
- 1 tbsp dried Italian Herbs
- ½ tsp Turmeric
- 1 tsp Himalayan Salt
- 1 sprig of Bay Leaves
- 2 ounces sliced Pancetta
- 2 ladles of Bone Broth
- Heat up 1 tbsp of olive oil in a pan, add in a sprig of chopped rosemary, some salt and toss in the chicken livers. Cook them on medium heat for 10 minutes.
- In a separate pan, heat up 1 tbsp of olive oil, put in 8 chopped leaves of sage and toss in the veal cut in squares. Add in 1 tbsp of dried Italian herbs, salt and ½ tsp of turmeric and cook on medium heat with the cover on for 25 minutes.
- When cooked, transfer the liver and veal in a food processor and pulse until you have a smooth stuffing. Add salt if needed.
- Preheat the oven to 370 F on convection bake.
- To bone the capon, cut open the breast and let your knife slide along the bones, making sure not to cut into the skin. Your goal is to leave the capon whole.
- Open the chicken breast, removing the cartilage and the breastbone and stretch it out with your knife so that it becomes a larger whole piece.
- Line the back of the capon with the stretched chicken breast and top it with the veal and liver stuffing like you see in the photo.
- Close the bird, folding up the two edges of skin until they touch each other. Take thread and needles (the same ones you use to mend) and sew all along the capon breast.
- Cover the back of the capon with the sliced pancetta and the sprig of bay leaves, shape the whole thing with your hands so that it takes a circular form and keep it this way by rolling two pieces of twine around the bird.
- Place your AIP stuffed capon in a roasting drip and bake it for about 2 and ½ hours, flipping it upside down halfway through the cooking.
- To prevent it from getting dry, pour a couple ladles of chicken broth over the capon.
- When the stuffed capon is done, make sure you let it cool for at least 15 minutes before you cut it so that all the different layers will stick together nicely like you see in the photos.