Stuffed Capon with Truffle Butter sauce

A nice change from your regular turkey dinner! This is a flavourful and succulent rich dish to propose something different to your guests and impress them with some truffle butter sauce.

Ingredients (for 6 people)

1 capon – around 4 1/2 lbs
Whole White Truffles 30g (Black truffles are also appropriate)
*If no fresh truffles are available try substituting with Dehydrated truffles (white/black)
7 oz. lean chopped veal
1 cup of cream
7 oz butter (can also be used truffle butter to enhance the flavour of truffles)
one onion sliced
one twig of fresh rosemary
salt and pepper

Cooking instructions

Preparation: In a bowl, mix the chopped veal, 1/2 of the quantity of diced truffle, cream, and salt and pepper. Stuff the capon with the mixture, and then sew it shut. Place the capon in tinfoil and seal tightly. Place the capon on stove top and cover. Cook over low heat for approximately one hour. When it’s ready, remove and let it rest for 1/2 hour. Five minutes before serving, heat the remainder of the butter in a sauce pan. Add the remaining truffle, in silvers, and cook for a couple of minutes. Spoon the sauce over the sliced capon and serve immediately. Decorate with fresh rosemary.