Ingredients

The following ingredients have 8 Servings
  • One (12- to 14-pound) kosher turkey (liver reserved for the dressing)
  • 1 small orange (cut into wedges)
  • 1 small lemon (cut into wedges)
  • Kosher salt and freshly ground black pepper
  • 4 Turkish bay leaves
  • 6 tablespoons unsalted butter ( melted)
  • 2 teaspoons sweet paprika
  • 1 1/2 pounds Yukon Gold potatoes (peeled and cut into 1‑inch cubes)
  • Kosher salt
  • 2 tablespoons unsalted butter (plus more if needed)
  • 3/4 pound ground sweet Italian pork sausage
  • 1 large yellow onion (chopped)
  • 2 garlic cloves (minced)
  • Reserved turkey liver (chopped)
  • 2 large egg yolks (beaten)
  • 1/2 cup whole milk (plus more if needed)
  • Healthy pinch ground nutmeg
  • 2 tablespoons chopped flat-leaf parsley leaves
  • Freshly ground black pepper
  • 1/4 pound thick-sliced slab bacon (cut crosswise into 1/4-inch pieces)
  • 1 pound chouriço, linguica, or dry-cured smoked Spanish chorizo
  • Olive oil (if needed)
  • 2 medium yellow onions (chopped)
  • 4 garlic cloves (minced)
  • 1/4 teaspoon crushed red pepper flakes
  • 2/3 cup dry white wine
  • 3 tablespoons Amped-Up Red Pepper Paste
  • 2 tablespoons double-concentrate tomato paste
  • 12 cups 3/4-inch (18-mm) cubes of day-old rustic bread
  • About 2 cups homemade beef stock plus 1 cup water or 3 cups store-bought low-sodium broth
  • Kosher salt and freshly ground black pepper
  • 1/4 cup chopped flat-leaf parsley leaves
  • Up to 3 cups homemade chicken stock or low-sodium chicken broth
  • 1/4 cup unsalted butter (at room temperature )
  • 1/4 cup all-purpose flour
  • Kosher salt and freshly ground black pepper

Instruction