This recipe has been updated and may differ from what was originally published or broadcast.
ingredients
Oyster and Chestnut Stuffing
directions
Special equipment: butcher twine and trussing needle
Preheat a wood oven or kamado-style charcoal barbecue for cooking at about 350ºF. Debone each bird completely, leaving bodies intact but spatchcocked.
Mix the chorizo with the butter.
Lay the capon skin-side down on a sheet tray and sprinkle with salt and pepper. Spread half the chorizo over the capon.
Lay the duck skin-side down on top of the capon, sprinkle with salt and pepper and spread half of the remaining chorizo over the duck.
Lay the guinea fowl skin-side down on top of the duck, sprinkle with salt and pepper and spread with the remaining chorizo.
Using butcher twine and needle, sew up the capon’s back. Do not tie too tight!
Butter a large casserole dish and place the capoducken inside. Put in the oven or kamado barbecue and cook for 3 1/2 hours. Serve with Oyster and Chestnut Stuffing.
Preheat the oven to 375ºF.
Add the olive oil to a cast-iron skillet, then add the onions, garlic, celery and chestnuts and cook over medium heat for about 10 minutes. Add the stock.
Transfer to a bowl along with the bread cubes. Allow to cool. Add the oysters, butter, sage and sea salt to taste. Toss well.
Butter a casserole dish, then transfer the mixture to the casserole dish. Bake, covered, for 1 hour. Keep warm.