2 cups chicken stock (*alternatively you can make your own stock from the unused turkey parts)
1 cup wild rice
4 tablespoons butter (1 tablespoon for rice and 3 tablespoons for sauteing)
1 pound sausage, casing removed
2 Granny Smith apples, peeled, cored and small diced
1 large white onion, chopped
1 tablespoon olive oil, if needed (approximately as needed to keep the pan oiled)
1/4 pound liver, blood vessels removed (we used rabbit liver for the episode, but you can use turkey and/or chicken livers)
3 stalks celery, roughly chopped
2 tablespoons chopped fresh thyme leaves (from about 5 or 6 large sprigs)
6 fresh sage leaves, minced
2 tablespoons chopped fresh marjoram leaves (from about 5 or 6 large sprigs)
1/4 cup chopped fresh parsley leaves
Salt and pepper
3 eggs, beaten
1/4 cup olive oil
5 or 6 large sprigs fresh marjoram, leaves stripped from the stems
1 tablespoon anise seed
6 to 8 sprigs fresh parsley leaves cut off (and stems reserved for the gravy - below)
1 teaspoon salt
1/4 teaspoon black pepper
1 (12 to 15-pound) turkey, breast and legs cut away from bones and tendons removed and soaked in cold water with kosher salt (buy the turkey breast and legs pre-boned or ask your butcher to do it)
1 tablespoon olive oil
2 large cloves garlic, lightly crushed with the side of a knife blade, then minced
1 shallot, minced
3 or 4 sage leaves, minced
1 bay leaf
2 (12-ounce) bottles ale (such as Samuel Adams Boston Lager)
1 pint chicken stock (or turkey stock you have made)
1/2 cup butter (1 stick or 8 tablespoons)
1/2 cup all-purpose flour
Salt and freshly ground black pepper
Leftover turkey parts
1 quartered onion
1 carrot, cut into chunks
1 celery stalk, cut into chunks
2 teaspoons salt
1/2 teaspoon peppercorns
1 sachet d'epices containing: 1 handful parsley stems, a bay leaf, and 5 or 6 thyme sprigs
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