Real French Christmas dinner in Paris | What French eat for Christmas🎄

Go to Monopri supermarket to find chestnuts for stuffing.

Prepare the stuffing by cutting scallion shallots and browning them in a Dutch oven with butter.

Add 200 g of ground veal to the browned shallots and cook until browned.

Mash 400 g of chestnuts and add them to the mixture.

Add more butter to the mixture.

Add washed parsley to the stuffing mixture.

Adjust seasoning with more salt if necessary.

Set the stuffing aside in the fridge until ready to use.

Wash hands before handling the capon.

Stuff the capon with the prepared stuffing.

Prepare potatoes to serve with the capon.

Spread butter on top of the stuffed capon.

Bake the capon at 150°C for 3 hours, increasing the temperature to 180°C after 2 hours.

Equipment Needed

Spice Level:

Allergens