1 (¾ to 1-pound) round Italian loaf, cut into 1-inch cubes (8 cups)
2 tablespoons olive oil, divided
2 pounds sweet Italian sausage, casings removed, divided
1 stick unsalted butter, cut into pieces
3 medium onions, chopped
4 large celery ribs, chopped
5 garlic cloves, minced
4 large eggs, lightly beaten
¾ cup heavy cream, divided
½ cup turkey giblet stock or reduced-sodium chicken broth
1 cup grated Parmigiano-Reggiano
½ cup coarsely chopped flat-leaf parsley
Preheat oven to 350°F. Grease a baking dish with butter.
Place bread in 2 shallow baking pans and bake for 10 minutes or until just dried out. Switch positions of the pans halfway through baking.
In a heavy skillet, heat 1 tablespoon oil over medium heat. Add half of the sausage and cook for 6 minutes or until golden brown, breaking it into small pieces. Remove to a large bowl using slotted spoon. Repeat process with the remaining sausage and transfer to the bowl.
Drain the fat from the skillet and wipe clean and heat butter until the foam subsides. Cook onions, celery, garlic and ½ teaspoon of salt and pepper for 12 to 15 minutes or until vegetables are golden. Add the vegetable mixture and the bread to the sausage.
Beat eggs, ½ cup cream, turkey stock, cheese and parsley. Stir it into the stuffing and cool completely. Transfer the stuffing to a baking dish after reserving some stuffing to stuff the turkey. Drizzle ¼ cup cream over the baking dish and chill, covered.
Bring to room temperature 1 hour before baking. Once the turkey is done, increase the temperature to 425oF and bake the stuffing. Bake covered with aluminum foil for about 20 minutes. Remove foil and bake for 15 more minutes or until the top is golden and crisp.
Serve warm with turkey.
1 cup fresh flat-leaf parsley leaves
½ cup fresh sage leaves
½ cup fresh rosemary leaves
½ cup fresh thyme leaves
22 medium garlic cloves (about 3 heads)
1 (10- to 12-pound) turkey, preferably organic or free-range
1 large or 2 medium onions, sliced into thin rings
2 tablespoons plus 1 teaspoon grapeseed oil
1 head garlic, end cut off, brushed with olive oil and wrapped in aluminum foil
3 ½ cups low-sodium chicken broth, preferably organic
¼ cup all-purpose flour
One day ahead:
Finely mince the herbs and garlic in a good processor. Set aside.
Rinse turkey using cold water inside and out and pat dry with paper towels. Remove excess fat.
Place turkey in a large bowl. Gently loosen skin from breast and drumsticks, starting at the neck cavity. Rub kosher salt and pepper under and over the skin. Spread the garlic-herb rub under the skin and gently push the skin to stick it back. Lift the wing tips up and over and tuck into the turkey. Refrigerate overnight or for a minimum of 8 hours.
Remove turkey from the refrigerator 1 hour before roasting. Preheat oven to 350o F.
In a heavy bottom roasting pan, spread sliced onions. Place turkey on the bed of onions. Brush the turkey with grapeseed oil. Brush one side of aluminum foil sheet with grapeseed oil and create a tent over the turkey with the greased side down. Transfer to the lowest rack in the oven. Place the wrapped garlic on the oven rack and roast for 45 minutes and then remove. Continue to roast turkey, turning the pan occasionally. Roast turkey for 1 hours and 15 minutes or until the juices run clear and the thermometer inserted in the thickest part of the thigh reads 170o F. Remove turkey to a platter and let stand for 20 minute before carving. Keep the pan drippings.
Meanwhile, pour the drippings into a 4-cup glass measure. Skim off the excess fat, reserving just 1 tablespoon of fat and add enough broth to measure 3 cups.
Separate roasted garlic cloves and squeeze pulp in a small bowl and mash well.
Heat the reserved fat in a saucepan over medium heat. Add the garlic and flour and cook, stirring continuously, for about 30 seconds or until the garlic is lightly browned.
Gradually pour in the broth mixture and bring to boil over high heat, stirring continuously.
Remove from heat.
Carve the turkey and serve with the gravy, while hot.