Roast Turkey With Country Ham Stuffing And Giblet Gravy

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3 cups 1/2-inch cubes of day-old homemade-type white bread

3 cups 1/2-inch cubes of day-old whole-wheat bread

3/4 pound boneless cooked or uncooked Smithfield or other country ham, cut into 1/4-inch dice

1 stick (1/2 cup) unsalted butter

2 onions, chopped

4 ribs of celery, chopped

2 1/2 tablespoons minced fresh sage leaves or 2 1/2 teaspoons crumbled dried

1 1/2 teaspoons dried thyme, crumbled

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

2 cups water

1 cup turkey 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

fresh sage leaves for garnish

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