A stuffing with port for all your poultry, here is your recipe to save for Christmas! With smoked ham, pears, port, and pistachios, a true delight is invited to your table!
Start by peeling the onions and cutting them into pieces.
Remove the fat from the ham and cut it into slices.
Peel, wash, and cut the pears into pieces.
In a hot pan, brown the onions with a little olive oil for 10 minutes.
Then replace them with the chicken livers and cook them for 3 minutes over high heat. Don't forget to season.
In a mixing bowl, combine the fine stuffing, onions, cooked chicken livers, ham, pistachios, pears, and port.
To finish, stuff the capon and proceed to cooking.
0 servings
4
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