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1
Preheat the oven to 375.
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2
Spread the bread cubes in a large roasting pan and toast for 15 minutes, stirring occasionally, until dry and lightly browned.
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3
In a large, deep skillet, heat the oil.
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4
Add the sausage and cook over moderately high heat, breaking up the meat, until browned and no trace of pink remains, 10 to 12 minutes.
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5
Add the chopped onion, celery and garlic and cook until softened, about 6 minutes.
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6
Stir in the sage and butter.
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7
Scrape the mixture into a large bowl.
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8
Add the bread cubes and toss.
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9
Stir in 2 cups of the stock and season with salt and pepper.
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10
Increase the oven temperature to 450 and position a rack in the bottom of the oven.
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11
Set the turkey in the large roasting pan fitted with a shallow rack.
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12
Spoon 5 cups of the stuffing into the cavity and tie the legs together with kitchen string.
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13
Spoon the remaining stuffing into a shallow 2 1/2-quart baking dish.
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14
Scatter the quartered onion and the carrots around the turkey and add 1 cup of the turkey stock.
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15
Roast the turkey for 30 minutes.
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16
Lower the oven temperature to 375.
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17
Roast the turkey for 3 hours longer, covering it loosely with foil as the skin browns and adding 1 cup of water every 45 minutes to prevent the pan from scorching.
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18
The turkey is done when an instant-read thermometer inserted into the thickest part of the inner thigh registers 175.
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19
Transfer the turkey to a large cutting board and let it rest for 30 minutes.
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20
Bake the remaining stuffing in the baking dish for 30 minutes, until the stuffing is heated through and crisp on top.
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21
Meanwhile, pour the pan juices into a heatproof measuring cup.
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22
Spoon off the fat.
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23
In a small bowl, whisk 1/2 cup of the stock with the flour.
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24
Place the roasting pan over 2 burners on high heat.
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25
Add the remaining 1 1/2 cups of stock and cook, scraping up any browned bits stuck to the bottom and sides of the roasting pan.
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26
Pour in the reserved pan juices, then carefully strain the liquid into a medium saucepan.
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27
Boil over high heat until reduced to 4 cups, about 10 minutes.
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28
Whisk in the flour mixture and boil until thickened and no floury taste remains, about 5 minutes.
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29
Season the gravy with salt and pepper.
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30
Spoon the stuffing from the cavity into a bowl.
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31
Carve the turkey and serve the stuffing and gravy alongside.
