Roast Capon Recipes For Christmas at the New Yorker

Toast the bread slices. The dice and let them dry for half a day.
Preheat oven to 180 ° C.
Prepare stuffing: cut chestnuts, apple and diced celery. Slice the leek.
In a skillet, sauté with 1 tablespoon butter, leeks and celery. Place them in a large bowl, add and mix the chestnut, apple, raisins, the bread crumbs, melted butter, the cream and the chopped parsley and salt and pepper. To stuff the capon.
Place the capon in a dish.
Salt and pepper and drizzle with oil.
Place in the oven and cook for about 3:45 min. Water regularly with the juice during cooking.
Meanwhile, prepare the toppings and sauce: Peel the onions, slice 3/4, core them, reserving the pulp and chop.
Cut the chestnut, apple and celery into small cubes.
In a skillet, sauté in a little oil pulp onion, chestnut, apple and celery, then add the dried cranberries and raisins.
Salt and pepper. Stuff the onions with this mixture.
Place the onions in the oven dish with the capon 30 min before the end of cooking.
In a saucepan, dry cranberries, sugar and 25 ml water.
Bring to a boil and reduce by half.
Serve this easy Christmas recipe capon stuffed with onions, top with sauce with cranberries and present the rest of table sauce.

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