Portuguese Turkey With Two Stuffings

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Leite's Culinaria
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

One 12- to 14-pound kosher turkey, liver reserved for the dressing

1 small orange, cut into wedges

1 small lemon, cut into wedges

Kosher salt and freshly ground black pepper

4 Turkish bay leaves

6 tablespoons unsalted butter, melted

2 teaspoons sweet paprika

Up to 3 cups homemade chicken stock or low-sodium chicken broth

1/4 cup unsalted butter, at room temperature

1/4 cup all-purpose flour

1 1/2 pounds Yukon gold potatoes, peeled and cut into 1‑inch cubes

Kosher salt

2 tablespoons unsalted butter, plus more if needed

3/4 pound ground sweet Italian pork sausage

1 large yellow onion, chopped

2 garlic cloves, minced

Reserved turkey liver, chopped

2 large egg yolks, beaten

1/2 cup whole milk, plus more if needed

Healthy pinch of ground nutmeg

2 tablespoons chopped fresh flat-leaf parsley leaves

Freshly ground black pepper

1/4 pound thick-sliced slab bacon, cut crosswise into 1/4-inch pieces

1 pound chourico, linguica, or dry-cured smoked Spanish chorizo, roughly chopped

Olive oil, if needed

2 medium yellow onions, chopped

4 garlic cloves, minced

1/4 teaspoon crushed red pepper flakes

2/3 cup dry white wine

3 tablespoons Amped-Up Red Pepper Paste

2 tablespoons double-concentrate tomato paste, or three tablespoons regular paste

12 cups 3/4-inch cubes of day-old rustic bread

About 2 cups homemade beef stock plus 1 cup water or 3 cups store-bought low-sodium broth

1/4 cup chopped fresh flat-leaf parsley leaves

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