Capoducken With Chorizo And Oyster Chestnut Stuffing Recipes

GINGER CHESTNUT STUFFING

Steps:

• Preheat the oven to 375 degrees. Mix the chicken stock and eggs together in a bowl. Add the bread cubes and soak for a few moments, until the liquid is absorbed.
• If using fresh chestnuts, make an incision with a sharp knife in the skin. Place them in a pot of boiling water, to cover, 20 minutes. Drain, rinse under cold water, and let them cool enough until you are able to handle them. Peel the shell away and remove any of the papery undercoating that may remain so that you are left only with a meaty chestnut. These can be broken into pieces or chopped.
• Combine the chestnuts with the soaked bread, add the fresh ginger and maple syrup, and season with the salt and pepper. Place the stuffing mixture into a 1 1/2-quart baking casserole, and dot with the butter.
• Bake 25 to 30 minutes. When the Ginger Chestnut Stuffing is done, allow it to rest 15 to 20 minutes before serving. Serve with Duck Breast with Balsamic Vinegar Glaze, Roast Wild Turkey, or Venison Chops.

CAPODUCKEN WITH CHORIZO AND OYSTER-CHESTNUT STUFFING

Steps:

• Preheat a wood oven or kamado-style charcoal barbecue for cooking at about 350 degrees F. Debone each bird completely, leaving bodies intact but spatchcocked.
• Mix the chorizo with the butter.
• Lay the capon skin-side down on a sheet tray and sprinkle with salt and pepper. Spread half the chorizo over the capon.
• Lay the duck skin-side down on top of the capon, sprinkle with salt and pepper and spread half of the remaining chorizo over the duck.
• Lay the guinea fowl skin-side down on top of the duck, sprinkle with salt and pepper and spread with the remaining chorizo.
• Using butcher twine and needle, sew up the capon's back. Do not tie too tight!
• Butter a large casserole dish and place the capoducken inside. Put in the oven or kamado barbecue and cook for 3 1/2 hours. Serve with Oyster and Chestnut Stuffing.
• Preheat the oven to 375 degrees F.
• Add the olive oil to a cast-iron skillet, then add the onions, garlic, celery and chestnuts and cook over medium heat for about 10 minutes. Add the stock.
• Transfer to a bowl along with the bread cubes. Allow to cool. Add the oysters, butter, sage and sea salt to taste. Toss well.
• Butter a casserole dish, then transfer the mixture to the casserole dish. Bake, covered, for 1 hour. Keep warm.

CHESTNUT STUFFING

Steps:

• With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan with enough water to cover, and bring to a boil. Cook 25 minutes, or until tender. Drain, peel, and chop.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt margarine in a medium saucepan over medium heat. Stir in chestnuts, onion, salt, pepper, and poultry seasoning, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, and mix with the cubed bread.
• In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture.
• Bake 30 to 45 minutes in the preheated oven, until surface is crisp and lightly browned.