Mario Batali's Stuffed Turkey Lombardy-Style

Ingredients

1 12-15 pound turkey (deboned)
8 oz Merguez (lamb sausage)
6 tablespoons unsalted butter
1 cup roasted chestnut pieces
4 oz turkey giblets cut into 1/4-inch dice (or substitute chicken giblets or livers)
1 medium Spanish onion (diced)
1 celery stalk (chopped)
1/2 cup freshly grated Parmigiano-Reggiano
2 large eggs (lightly beaten)
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 cup chicken stock
Olive oil (for drizzling)
Salt and pepper (to taste)
1 cup dry white wine
2 tablespoons all-purpose flour
Sauteed apples (optional)
2 cups toasted cubes bread (recommend rye or brioche)

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