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Roast capon with cornbread oyster stuffing. (Fred Lum/Fred Lum/The Globe and Mail)
Roast capon with cornbread oyster stuffing. (Fred Lum/Fred Lum/The Globe and Mail)

Recipes for a small, yet stylish, Christmas dinner Add to ...

Originally published on December 13, 2011.

For smaller Christmas gatherings, capons – neutered roosters – becomes the natural choice. Larger, juicier and with more breast meat than chickens, they are also very forgiving when left unattended while roasting. I typically serve a simple soup first, three side dishes and an easy dessert such as caramelized apples with ice cream to leave room for all the Christmas cake, cookies, fruit and chocolate.

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