Roast Turkey With Herbed Oyster Stuffing And Giblet Gravy

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

two 1/2-pound loaves of day-old Italian or French bread, cut into 3/4-inch cubes (about 12 cups)

1/2 pound bacon, cut into 1/2-inch pieces

1 tablespoon minced garlic

2 cups finely chopped onion

1 1/2 cups 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) unsalted butter, softened

1 cupturkey giblet stock or chicken broth

1 cup dry white wine

6 tablespoons all-purpose flour

4 cups turkey giblet stock , including the reserved cooked neck and giblets

parsley sprigs and thyme sprigs for garnish

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