Molasses glazed Turkey with Sausage Stuffing

Gravy 3 1/2 cups Giblet Broth 1/2 cup flour Preheat oven to 325F. Butter 10 cup casserole dish. Rinse turkey and pat dry. Sprinkle inside and out with salt and pepper. Fill main cavity and neck cavity loosely with stuffing. Skewer both cavities closed. Toss egg mixture with remaining stuffing. Transfer to prepared casserole. Cover and refrigerate. Tie turkey legs together. Place turkey on rack set in large roasting pan. Mix dark molasses with soy and brush over turkey. Roast turkey 45 minutes. Pour 3 cups chicken stock over turkey. Roast turkey 2 1/2 hours, basting every 30 minutes with pan juices. Continue roasting until meat thermometer inserted in thickest part of thigh registers 175F, about 1 1/2 hours. Place stuffing in dish in oven during last hour. Transfer turkey to platter, tent with foil. Degrease pan juices, reserving 8 tablespoons fat. Heat 2 tablespoons fat in skillet over medium-high heat. Add 1/2 cup Giblet Broth and bring to a boil, scraping up any browned bits. Pour off broth and reserve. Heat remaining 6 tablespoons reserved fat in large saucepan over medium heat. Add flour and stir until golden. Whisk in pan juices, remaining 3 cups Giblet Broth and reserved broth. Cook until reduced, about 10 minutes. Giblet Broth 7 cups stock Neck and giblets reserved from 18-pound turkey 2 carrots, sliced 1 celery stalk, sliced fresh parsley Simmer stock with rest of ingredients in large pot, skimming occasionally, for about 1 1/2 hours. Strain. Sausage Stuffing 1 1/2 pounds challah or other egg bread, cut into cubes 1 pound sweet Italian sausage, casings removed 1 onion, chopped 4 celery stalks, chopped 1/2 cup drained water chestnuts, chopped 1/2 cup chpped pecans 2 tablspoons chopped fresh parsley 4 teaspoons sage 2 1/4 cups stock 2 tablespoons melted butter salt and pepper Preheat oven to 300F. Spread bread on 2 large cookie sheets. Bake until crisp, about 20 minutes. Transfer to large bowl. Cook sausage in large,skillet over medium heat, breaking it up with a wooden spoon, until no longer pink. Add to bread. Add onion and celery to same skillet and cook about 10 minutes, stirring frequently. Add to bread. Mix in water chestnuts, pecans, parsley and sage. Add stock and butter and toss to combine. Season with salt and pepper.