• prep: 1 hr
• cook: 0 hr
• total: 1 hr

servings:

David Leite grew up with two turkey stuffings on his Thanksgiving table—both of them, as it turns out, Portuguese classics.

• One 12- to 14-pound kosher turkey
• 1 small orange
• 1 small lemon
• Kosher salt and freshly ground black pepper
• 4 Turkish bay leaves
• 6 tablespoons unsalted butter
• 2 teaspoons sweet paprika
• Up to 3 cups homemade chicken stock or low-sodium chicken broth
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 1/2 pounds Yukon Gold potatoes
• Kosher salt
• 2 tablespoons unsalted butter
• 3/4 pound ground sweet Italian pork sausage
• 1 large yellow onion
• 2 garlic cloves
• Reserved turkey liver
• 2 large egg yolks
• 1/2 cup whole milk
• Healthy pinch ground nutmeg
• 2 tablespoons chopped flat-leaf parsley leaves
• Freshly ground black pepper
• 1/4 pound thick-sliced slab bacon
• 1 pound chourico, linguica, or dry-cured smoked Spanish chorizo
• Olive oil
• 2 medium yellow onions
• 4 garlic cloves
• 1/4 teaspoon crushed red pepper flakes

• 2/3 cup dry white wine

• 3 tablespoons Amped-Up Red Pepper Paste
• 2 tablespoons double-concentrate tomato paste
• 12 cups 3/4-inch cubes of day-old rustic bread

• About 2 cups homemade beef stock plus 1 cup water or 3 cups store-bought low-sodium broth
• 1/4 cup chopped flat-leaf parsley leaves

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