Roast Turkey w/ Sage Stuffing & Gravy

Ingredients:

• 4 tablespoons unsalted butter, softened
• 4 links italian sweet sausage, pork or turkey (optional)
• 2 medium onions, chopped (2 cups)
• 2 stalks celery, chopped
• 3 cups chicken stock, canned or homemade
• 1/2 pound day-old white bread, cut into 1/2-inch cubes
• 1/2 pound day-old multigrain bread, cut into 1/2-inch cubes
• 1/3 cup fresh flat-leaf parsley, chopped
• 2 tablespoons fresh sage, thinly sliced
• 2 large eggs, whisked
• 1 1/2 teaspoons salt
• 1/2 teaspoon cracked black pepper
• 1 (10 - 12lb) fresh turkey, at room temperature
• 1/2 cup oil or 8 tablespoons butter, softened
• 1/4 cup flour
• 1 turkey-size oven bag
• 1/4 cup madeira or port

Instructions:

In a large nonstick skillet over medium heat, melt the 4 tablespoons of butter and cook the sausage, until browned, stirring to break up the links, roughly 2 minutes. Add the onions and celery and cook until the vegetables are tender and the sausage is completely cooked, about 6 to 7 minutes. Heat 1 cup of chicken stock and set aside. In a large bowl, combine the sausage mixture, both types of bread, parsley, sage, and eggs, mixing well. Add the heated stock, salt and pepper and stir to combine well. Heat your oven to 350°.

Rinse the turkey well with cold water and pat dry. Rub the turkey all over with oil or butter then season liberally with salt and pepper, then set aside. Place 1 tablespoon of flour in the oven bag and shake to distribute evenly. Set the bag aside in a rosting pan large enough to hold the turkey. Stuff the turkey, neck area first, then the body. Carefully put the turkey in the bag. Clove the bag with the enclosed tie and cut six 1/2-inch slits in the top. Roast the turkey in the oven for 12 1/2 minutes per pound or 2 1/2 hours for a 12-pound bird. To test for doneness, remove the turkey from the oven, open the bag, and insert a thermometer into the thickest part of the thigh. The turkey is done with it reads 180°. If the turkey is done, let rest for 15 minutes. Cut open the top of the bag, place the turkey on a platter and set aside. Remove the stuffing. Pour the drippings and juices into a gravy separator, let thems ettle, then pour off the nonfatty liquids. Add enough stock to make 4 cups total liquid, then in a medium saucepan over high heat, bring to a boil. Whisk together the remaining flour with 1/2 a cup of warm water until smooth and add to the boiling stock. Continue whisking until smooth and bubbling. Add the madeira, reduce the heat, and simmer for 2 to 3 minutes. Adjust the seasonings to taste with salt and pepper.