Butterflied Turkey with Fennel, Sausage, and Ricotta Stuffing

Ingredients

• Fresh Fennel Pan Gravy if roasting the turkey, or Mixed-Mushroom and Tarragon Gravy if grilling the turkey
• 3 tablespoons olive oil
• 2 cups (or more) Ultimate Turkey Stock or low-salt chicken broth
• Charcoal chimney (if grilling) 13x9x2-inch disposable aluminum baking pan (to catch drips; if grilling)
• 1 cup freshly grated Parmesan cheese
• 1 cup whole-milk ricotta cheese
• 2 large eggs
• + 17 more ingredients
• • 2 teaspoons fresh sage
  • 2 teaspoons fresh rosemary
  • 1 teaspoon salt
  • ¾ teaspoon ground black pepper
  • 2 teaspoons ground black pepper
  • 3 tablespoons olive oil
  • 1 12- to 14-pound turkey; neck, heart, and gizzard reserved for Ultimate Turkey Stock
  • 2 cups fresh breadcrumbs made from crustless country-style French bread
  • ½ cup dry white wine
  • 5 cloves garlic
  • ½ cup shallots
  • 2 cups leeks
  • 2 medium fresh fennel bulbs
  • 1 ½ pounds sweet Italian sausages
  • 1 tablespoon fennel seeds
  • 2 teaspoons rosemary
  • 1 tablespoon salt

Heat oil in large skillet over medium-high heat. Add sausage. Sauté until cooked through, about 6 minutes. Using slotted spoon, transfer to bowl. Add diced fennel, leeks, and shallots to skillet. Saut? 8 minutes. Add garlic and wine. Boil 3 minutes, scraping up browned bits. Scrape into bowl with...

View full recipe at Epicurious