Turkey And Stuffing

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1 (14 to 16-pound) turkey, innards removed and reserved , neck reserved for gravy

1 large piece cheesecloth

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

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

1 stick unsalted butter, divided

1 pound loose pork sausage, broken into small pieces

6 cups 1-inch cubed sourdough bread, crusts and all

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