Chorizo-Stuffed Capon with Sorrel Brown Butter
As an alternative to chicken, Tim Love often roasts capon—a young, neutered rooster. Capons are usually bigger and slightly chewier than chicken, with a more profound chickeny flavor. Love stuffs his bird like a turkey with a rich combination of bread, chorizo and smoked cheddar cheese. Then, instead of gravy, he serves it with a nutty and delicately tart sauce made with brown butter and sorrel, a slightly sour and acidic green herb.
To make the Pulled Capon and Watercress Salad with Citrus Dressing: Reserve 1 1/4 pounds (4 cups) of skinless, boneless capon.
Slideshow: More Alternatives to Holiday Turkey