Turkey and Stuffing

I generally follow the rule of 12 to 15 minutes per pound if the bird has stuffing in the cavity. A little less if no stuffing is involved. My recipe below makes enough stuffing for a 16 to 20-pound bird

Ingredients

The Bird: 

• One 14- to 16-pound turkey, innards removed and reserved , neck reserved for gravy
• 1/2 stick unsalted butter, melted
• Kosher salt and freshly ground black pepper
• 6 stalks celery, washed and sliced into 1-inch pieces
• 2 large onions, peeled, halved, and sliced
• 1 head garlic
• 2 sprigs fresh sage, stemmed and coarsely chopped
• 4 bay leaves
• 2 teaspoons dried rosemary

The Gravy:

• 7 cups low-sodium chicken stock
• Salt and freshly ground black pepper
• 1 tablespoon Dijon mustard
• 1/2 cup dry marsala, or sherry
• 2 tablespoons all-purpose flour

The Stuffing:

• 1 stick unsalted butter, divided
• 1 pound loose pork sausage, broken into small pieces
• 6 cups 1-inch cubed sourdough bread, crusts and all