Turkey with Sausage and Chestnut Stuffing

The stock, stuffing and gravy from this recipe are far, far better than any I've ever had, either in someone's home or in a restaurant.

The key to these recipes is being able to make a large quanitity of the best stock you'll ever taste a day before the turkey is roasted. It provides a base for the stuffing and gravy that is just divine. It's worthwhile to note that I found it easier, and just as good, to roast the bones in the oven, whole, rather than cutting them up and roasting in a pan, stovetop.

We left the mushrooms out of the stuffing due to a family allergy, but it was still sublime. Up until I tried this recipe I had never much cared for stuffing- now that has changed, I can't wait to have this again. We used vacuum-packed, jarred chestnuts that were excellent and helped this come together very quickly.