Slice two sausages and place in a frying-pan with eight stoned French plums, four pears peeled, cored and sliced, and half a pint of boiled chestnuts. Fry in a little butter for about two minutes. Mix the whole with the liver of the turkey, finely chopped, and one glass of Marsala or sherry, and make into forcemeat, with which stuff the turkey. Now place the bird in a baking dish with a few slices of bacon, two or three sprigs of rosemary, and a pinch of salt. Bake in a slow oven, basting from time to time.