Ingredients
1 capon;
400 g (14 oz) chestnuts;
300 g (10 1/2 oz) turkey sausage;
2 sherry glasses of "Mirto", a liqueur from Sardinia - Italy;
8 tablespoons olive oil;
Salt

Method
Make slits in chestnut shells and put them in cold water. Bring to boil for fifteen minutes. Shell nuts and remove skins as well. Then mix chestnuts and fresh sausages, both roughly chopped. Add a sherry glass of "Mirto" and stir carefully. Season with salt. Preheat oven to 200°C (400°F). Prepare capon. Remove fat (the capon is often very fat) around neck or inside opening of cavity. Remove any stay feathers or pin feathers. Rinse outside and the inside of the cavity under cold running water, removing any bits of blood still remaining. Then dry well with kitchen paper. Season with salt inside. Put in cavity filling. Season with salt outside and put it in a shallow ovenproof baking dish. Bake capon for about 2 hours. At end sprinkle it with second sherry glass of liqueur, stirring it carefully. Serve hot.