Chile-Roasted Turkey With Chorizo-Corn Bread Stuffing

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4 ears of corn, husked

1/2 pound chorizo, peeled and thickly sliced

1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted

1 sweet onion, minced (2 cups)

3 celery ribs, finely diced (1 1/2 cups)

3 large garlic cloves, minced

2 large poblano chiles or 3 large jalapeƱos, seeded and finely diced

1 1/2 tablespoons chopped thyme

Crispy Skillet Corn Bread, coarsely crumbled (13 cups)

2 cups Rich Turkey Stock or low-sodium chicken broth

Salt and freshly ground pepper

3 ancho chiles, seeded

3 large garlic cloves, smashed

3 tablespoons unsalted butter

1 fresh 18-pound turkey, at room temperature

5 cups Rich Turkey Stock or low-sodium broth

1/4 cup all-purpose flour

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