Festive stuffed cockerel

Name: Festive stuffed cockerel
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 2
Ingredients: Young rooster (whole) 1.1 lbs; Whole milk 1 cup; Pork ground 5.25 oz; Parmigiano Reggiano PDO cheese to grate 1.75 oz; Bread breadcrumbs 1.75 oz; Precooked chestnuts 1.1 oz; Raisins 2 tbsp; Eggs 1; Aromatic herbs sage, rosemary to taste; Nutmeg to taste; Fine salt to taste; Black pepper to taste; Extra virgin olive oil 1 ½ tbsp; Butter 1 ½ tbsp

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Difficulty: Average
Prep time: 40 min
Cook time: 50 min
Serving: 2

PRESENTATION

Holiday stuffed capon—gotta say, it’s a dish that just makes any holiday table feel special, especially in Northern Italy. Really does. For Christmas or New Year's, families whip out this holiday stuffed capon to share something rich and tender that everyone talks about long after the plates are clean. And listen, the meat turns really juicy inside, thanks to roasting in the oven until the outside is perfectly golden. So good. The stuffing soaks up all those savory juices, making every bite of this stuffed capon recipe taste even more festive. In Italian homes, this dish is known as "galletto ripieno delle feste," and it’s famous for making the whole house smell amazing while it cooks. It’s often paired with crispy potatoes or colorful roasted veggies, adding a crispy contrast to the soft, moist meat. Which is great.

In Northern Italy, there are all sorts of ways to prepare capon, from frying to salt-roasting, but nothing says celebration like this festive poultry dish, stuffed and roasted to perfection. I mean, the capon takes on all the flavors from the herbs and stuffing inside, providing a mix of moist, savory, and a hint of sweet from ingredients like chestnuts or prunes, if that’s your style. And here's the thing, the surface even gets a little crispy in the oven—which is part of what makes this a traditional holiday meal everyone looks forward to. Pretty much. Families might add regional touches—perhaps incorporating lardo for extra richness or seasoning it "alla diavola" for a spicy kick—but the basics stay the same: a big, impressive bird that shows up for the big moments. Sharing a roasted capon like this means you’re really embracing Italian holiday tradition, and it’s a dish that brings everyone together, creating memories around the table. No wonder this capon stuffing and roasting technique has stuck around for generations in holiday poultry recipes, making it a beloved centerpiece that captures the spirit of Italian celebrations. For real.

INGREDIENTS

Young rooster 1.1 lbs (500 g) - (whole)

Whole milk 1 cup (250 g)

Pork 5.25 oz (150 g) - ground

Parmigiano Reggiano PDO cheese 1.75 oz (50 g) - to grate

Bread 1.75 oz (50 g) - breadcrumbs

Precooked chestnuts 1.1 oz (30 g)

Raisins 2 tbsp (20 g)

Eggs 1

Aromatic herbs to taste - sage, rosemary

Nutmeg to taste

Fine salt to taste

Black pepper to taste

For brushing: Extra virgin olive oil 1 ½ tbsp (20 g); Butter 1 ½ tbsp (20 g)

Preparation

How to prepare Festive stuffed cockerel

To make the festive stuffed cockerel, first put the bread in a bowl along with the milk 1 and the raisins 2 and let it soak for about 10 minutes 3.

Meanwhile, debone the cockerel: make a cut along the back 4 and remove all the bones 5, leaving only those of the thighs and wings 6.

Squeeze the soaked bread with your hands and transfer it to a bowl 7, then add the minced pork 8 and the chopped chestnuts 9.

Add the egg 10, the grated cheese 11, and the chopped aromatic herbs 12.

Finally, season with nutmeg 13, salt 14, and pepper. Mix everything until you get a compact and homogeneous mixture 15.

Fill the cockerel with the stuffing 16, taking care to distribute it evenly 17, then bring the edges together to reshape it 18.

Sew the edges with a needle and kitchen twine, making sure to seal both ends carefully 19 20, then tie the legs together as well 21.

Transfer the stuffed cockerel to a baking dish, add more aromatic herbs, and brush the surface with the mixed oil and melted butter 22. Bake in a preheated static oven at 356°F for 45-50 minutes 23. Your festive stuffed cockerel is ready to be served 34!