Ingredients
For the stuffing
- Two 1/2-pound loaves of day-old Italian or French bread, cut into 3/4-inch cubes (about 12 cups)
- 1/2 lb bacon, cut into 1/2-inch pieces
- 1 tablespoon minced garlic
- 2 cups finely chopped onion
- 1/2 cup chopped celery
- 3 tablespoons minced fresh thyme leaves or 1 tablespoon dried thyme, crumbled
- 1 tablespoon minced fresh sage leaves or 2 teaspoons dried sage, crumbled
- 2/3 cup finely chopped fresh parsley leaves
- 1 stick (1/2 cup) unsalted butter, melted
- 18 oysters, shucked and chopped, reserving the liquor for another use
- A 12- to 14-pound turkey, the neck and giblets (excluding the liver) reserved for making turkey giblet stock
- 1 1/2 sticks (3/4 cup) unslated butter, softened
- 1 cup turkey giblet stock or chicken broth
For the gravy
- 1 cup dry white wine
- 6 tablespoons all-purpose flour
- 4 cups turkey giblet stock, including the reserved cooked neck and giblets
Description
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