Roast Capon with Mushroom Stuffing and Porcini Gravy Recipe

Mushroom Stuffing: In skillet, melt butter over medium heat; fry shallots and celery, stirring, until soft, 5 to 6 minutes. Add mushrooms, pepper and cloves; cook, stirring, for 1 minute. Stir in sherry and salt; simmer until liquid is cooked out, about 10 minutes. Scrape into bowl; mix in bread, parsley and thyme. (Make-ahead: Refrigerate for up to 1 day; bring to room temperature before continuing.) In small bowl, whisk together egg and stock; pour over stuffing mixture and mix well.

Rinse dried porcini mushrooms and soak in 1-1/2 cups (375 mL) warm water; set aside.

Stuff capon loosely with stuffing; place remaining stuffing in small casserole dish and cover with foil. Truss capon; sprinkle all over with 1/2 tsp (2 mL) salt and pepper. Place on rack in roasting pan. Roast, breast side up, in 375F (190C) convection or conventional oven until beginning to brown, about 45 minutes in convection oven or 1 hour in conventional oven.

Meanwhile, in small saucepan, melt butter over low heat; cook garlic and pinch salt until garlic is fragrant but not coloured, 3 to 4 minutes. Strain through fine sieve into bowl, discarding solids; mix in sherry. Brush capon with half of the butter mixture; roast for 15 minutes. Brush with remaining butter mixture.

Place casserole dish of remaining stuffing in rack below capon; bake for 45 minutes. Continue roasting, basting often with pan juices, until thermometer inserted in thickest part of thigh reads 185F (85C), about 30 minutes in convection oven or 45 minutes in conventional oven.

Transfer capon to serving platter; keep warm. Let stand for 10 minutes.

Meanwhile, pour off all but 3 tbsp (45 mL) of the fat from roasting pan. Drain porcini mushrooms, reserving soaking liquid. Place roasting pan over medium-high heat; fry mushrooms, stirring constantly and scraping up brown bits from pan, until mushrooms are golden brown at edges, 3 to 4 minutes. Sprinkle in flour; cook, stirring constantly, until flour no longer smells raw, 1 to 2 minutes. Gradually stir in mushroom liquid and stock. Bring to simmer while stirring; cook, stirring, until gravy is smooth and thick, about 3 minutes. Stir in cream; heat through. Check for seasoning. Serve with capon and stuffing.

Makes 8 servings.