Roast Turkey with Sausage, Mushroom, and Walnut Stuffing

Here’s my adaptation of a terrific turkey dish from the beautiful, savagely rural area of France called the Aveyron near the French southwest. I learned it years ago from Chef Michel Bras, whose three-star restaurant is in Laguiole, a town famous for its knives. I’ve been making it on and off for Thanksgiving ever since. For best flavor, use a turkey that is tagged “Heritage.” To find one in your area, check