Roasted Capon Stuffed with Veal and Chestnut purée


Serves 6-8

Difficulty : easy

Cost: average 

Preparation time: 30 min + 4 hours resting time 

Cooking time: 35 min 


  • 1 capon (app. 2.5 kg) 
  • 20 g butter 
  • 1 onion 
  • 150 g smoked bacon 
  • 150 g cutlet or veal steak 
  • 6 large Champignons de Paris 
  • 1 egg 
  • 4 tablespoons of breadcrumbs
  • 1 handful of fresh coriander (or parsley) leaves 

Capon (cont.)

  • A few sprigs of fresh thyme 
  • 2 cloves of garlic 
  • 4 tablespoons olive oil 
  • 1 teaspoon honey 
  • 1 teaspoon ground ginger 
  • 1 teaspoon ground paprika 
  • 1/2 teaspoon Espelette chili 
  • Salt & Pepper

Chestnut purée

  • 450-500 g jarred chestnuts
  • 200 g milk 
  • 50 g double cream 
  • 25 g butter 
  • 1 teaspoon ground ginger 
  • Salt & Pepper



Take the capon out of the fridge
Melt the butter in a frying pan over medium heat
Add the thinly-sliced onion and, after a minute or two, add the thinly-sliced bacon.
Peel the mushrooms, cut them into cubes and add them to the pan with a pinch of salt.  

Cook over medium heat for 6-7 minutes. Set aside. 

Preheat your oven to 210°C. 

Chop the cutlet very finely (like a brunoise). Set aside in a salad bowl. 

Add the egg, chopped coriander leaves, grated garlic, thyme sprigs and breadcrumbs. Gently mix with a spatula. 

Pour in the onion, bacon and Champignons mixture. Mix well before adding the spices: ginger, paprika, Espelette chili and pepper. Adjust the seasoning with salt. Pack the stuffing inside the capon and sew it up, preferably with cooking string. 

Combine the olive oil and honey in a bowl. Place the capon in a roasting pan and spread the mixture over the bird. Sprinkle with salt and pepper. 

Bake in the oven. After 30 minutes, pour a glass of water over the capon. Drop the heat down to 180°C and continue cooking for 45 more minutes. Douse the capon in its juices at regular intervals (adding some water if needed). 

Finish cooking at 130°C for 45 minutes. If you have a thermometer, check that the temperature of the stuffing has reached at least 63°C. .

Chestnut purée

Place the chestnuts in a pan and cover them with milk. 

Cook for approximately 20 minutes. The chestnuts must be tender enough to be easily pierced with the tip of a knife. 

Purée with a hand blender. 

Add the cream, butter, ginger, salt and pepper. 

Mix well with a spatula. 

Pour the purée in a piping bag and pipe onto the plates. 


Emma, Casserole & Chocolat

After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.

She created her blog Casserole&Chocolat ( in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.

Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.

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