For the stuffing:
Bring chicken stock to a boil in a medium saucepan. Add wild rice and 1 tablespoon butter (reserving the rest of the butter), cover, reduce heat to low and let simmer undisturbed for 50 minutes. Remove from heat and let stand 10 minutes before removing lid. Stir and allow to cool to room temperature.
While the wild rice is cooking, melt another tablespoon of butter over medium heat (reserving the rest of the butter) in a large skillet and cook the sausage until browned. Using a slotted spoon, remove the sausage to a bowl. Pour most of the sausage fat from the pan, leaving about 1 tablespoon of fat. Add the apples and saute until tender. Using a slotted spoon, remove them to the bowl with the sausage. To the same pan, add oil if the pan is too dry and cook the onion until translucent. Cook the liver until cooked through and remove to a carving board to cool to room temperature. Add the remaining 2 tablespoons butter to the pan and saute the celery, thyme, sage, marjoram, and parsley over medium heat until tender. Season with salt and pepper and remove from heat.
Cut the liver down into 1/4-inch cubes. Combine the liver with the wild rice, sausage, apples, and sauteed herbs. Add beaten eggs and mix well. Set aside briefly.
For the turkey:
Preheat oven to 325 degrees F. Make the paste to rub on the turkey by adding 1 at a time through the feed opening of a running blender: oil, marjoram, anise seeds, parsley, salt, and pepper.
Fill the turkey breast and thighs with the rice stuffing and secure with kitchen twine. Rub the paste liberally on the turkey and roast, basting with the pan juice every 30 minutes or so, until it reaches an internal temperature of 160 degrees F. This will take about 20 minutes per pound. Remove from oven and let rest. Pour the pan juices into a glass container so you can see the fat layer and pour off or spoon off most of the fat. Add the remaining pan juices to the gravy.
For the ale reduction gravy:
In a deep saucepan, heat the olive oil over medium-high heat until it shimmers. Saute garlic, shallots, sage, and bay leaf until the shallots turn translucent. Deglaze the pan with the ale and allow most of the ale to evaporate. Gradually add stock and bring to a gentle boil. Combine the butter and flour (to look like coarse cornmeal). Then gradually whisk the mixture into the stock. Reduce heat and allow flour to cook out and allow gravy to thicken. Whisk in the juices from the turkey pan and cook for a few more minutes. Remove bay leaf and strain gravy. Season with salt and pepper, to taste.
Serve sliced turkey and stuffing with gravy.
*Turkey Stock:
Place the turkey parts in a large pot and completely cover with water. Add the onion, carrot, celery, salt, peppercorns and sachet. Bring to a boil, reduce heat and gently boil for about 3 hours skimming off impurities that rise to the top. Remove large pieces of turkey and strain liquid into a bowl for the stock.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2508.63 Kcal (10503 kJ)
Calories from fat	1225.39 Kcal
		% Daily Value*
Total Fat	136.15g	209%
Cholesterol	1149.75mg	383%
Sodium	3175mg	132%
Potassium	3097.23mg	66%
Total Carbs	50.82g	17%
Sugars	7.85g	31%
Dietary Fiber	3.88g	16%
Protein	274.67g	549%
Vitamin C	14.6mg	24%
Vitamin A	2.1mg	70%
Iron	25mg	139%
Calcium	231.1mg	23%

Amount Per 100 g
Calories	161.82 Kcal (678 kJ)
Calories from fat	79.04 Kcal
		% Daily Value*
Total Fat	8.78g	209%
Cholesterol	74.16mg	383%
Sodium	204.8mg	132%
Potassium	199.79mg	66%
Total Carbs	3.28g	17%
Sugars	0.51g	31%
Dietary Fiber	0.25g	16%
Protein	17.72g	549%
Vitamin C	0.9mg	24%
Vitamin A	0.1mg	70%
Iron	1.6mg	139%
Calcium	14.9mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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