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1
Preheat the oven to 400 degrees F.
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2
In a large skillet, melt 2 tablespoons (1/4 stick) of the butter.
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3
Add the onions and celery.
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Season with salt and pepper.
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5
Cook the vegetables, over medium heat, until translucent, 3 to 5 minutes.
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6
Remove the skillet from the heat and transfer the contents to a bowl.
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Set aside.
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8
Arrange the bread slices in a single layer on a baking sheet and toast until light brown.
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9
Alternatively, brown them in a toaster.
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10
While the bread is still hot, lightly butter both sides of each piece.
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11
Cut into 1-inch squares and transfer them to a large bowl.
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12
Toss with salt, pepper, the thyme, sage and rosemary.
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13
Mix to blend.
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Set aside.
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15
Heat a tablespoon of the butter and, in a small skillet, quickly saute the heart and gizzard pieces, 30 seconds.
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16
Season with salt and pepper.
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17
Remove from the heat and add it to the bowl of celery and onions.
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18
Stir to blend.
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19
Heat a large skillet, add another tablespoon of the butter and saute the pepperoni pieces over high heat for 2 to 3 minutes.
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20
Drain on a paper towel.
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21
Combine the celery and onion mixture, the cooked breakfast sausage, the mozzarella and the pepperoni in the bowl containing the toasted bread.
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22
Mix to blend and add the cup of chicken stock to moisten all of the ingredients.
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23
Place the turkey on a flat surface, season with salt and pepper on the inside and out, and stuff the cavity with the stuffing.
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24
Truss turkey or, alternatively, tie the legs closed with a strong piece of kitchen twine to assure the stuffing doesn't fall out as the turkey roasts.
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25
Wrap any remaining stuffing in tinfoil and keep the tinfoil fairly flat, like a large envelope.
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26
Transfer the turkey to a roasting pan, fitted with a roasting rack if desired, and soak the cheesecloth in the butter.
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27
Brush any remaining butter on top of the bird and cover the breasts with the cheesecloth to prevent the top skin from burning before the turkey is cooked.
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28
Lower the oven to 350 degrees F and place the roasting pan in the center of the oven.
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29
Cook the turkey for about 12 minutes per pound.
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30
After about 2 hours cooking, remove the roasting pan and place the tinfoil package containing the stuffing in the bottom of the pan.
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31
Remove the cheesecloth from the top of the breasts and return the turkey to the oven.
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32
Place the neck and the chicken stock for the gravy in a pot and simmer gently on top of the stove as the turkey finishes cooking.
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33
The stock should reduce by about half.
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34
Season with salt and pepper, if desired.
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35
How do you know when it's done?
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36
The temperature of the thigh meat (where the meat is thickest and takes the longest time to cook) should register 165 degrees F when tested with an instant-read thermometer.
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37
When done, remove the bird from the oven, transfer it to a flat surface (or serving platter) and allow it to rest for 20 to 30 minutes before removing the stuffing and carving the meat.
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38
Make the gravy: Unless the bottom of the roasting pan is burned, you can make delicious gravy.
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39
Place the roasting pan over the burners on the stove, add the mustard and Marsala to the pan and warm it over low heat.
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40
Scrape the bottom to get the drippings and tasty bits off the bottom of the pan as the Marsala reduces.
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41
Strain the neck out from the stock and pour about 1/2 cup into a small bowl.
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42
Whisk the flour into the bowl, taking care there are no lumps.
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43
Reduce the Marsala until there is almost no liquid.
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44
Add the remaining chicken stock and the flour mixture to the roasting pan.
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45
Whisk to blend.
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46
Taste for seasoning.
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47
Reduce until the mixture thickens.
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48
Transfer to a gravy boat!
