Golden Stuffed Capon with Smoked Sausage, Olives and Fruit

Directions

1. 1

   Clean the capon thoroughly, remove the giblets and pat dry with paper towels.

2. 2

   Mix salt, white wine and smoked paprika to make the marinade. Rub generously all over the bird, inside and out, then refrigerate for 2 hours.

3. 3

   Heat olive oil and butter in a large pan over medium heat. Sauté the onion and garlic until golden and soft, about 5 minutes.

4. 4

   Add the diced smoked sausage and cook for 3–4 minutes, stirring frequently. Stir in the chopped parsley and salt.

5. 5

   Remove from heat and fold in the chopped olives and breadcrumbs until you get a slightly moist, cohesive stuffing.

6. 6

   Pack the stuffing generously into the cavity, tucking in the peach halves and prunes throughout. Secure the opening with toothpicks or kitchen twine.

7. 7

   Place in a large roasting pan, cover tightly with aluminium foil and roast at 180 °C / 350 °F for 2½ hours, basting every 30 minutes with the pan juices.

8. 8

   Uncover for the final 30 minutes to brown the skin. Rest for 15 minutes before carving and serving.