Preheat oven to moderate (350°F.).

Cook the sausages until done. Grind the liver with the dried bread.

Cook the ground pork in a skillet. Season with salt and pepper to taste, add the chopped onions and one garlic clove, and cook for five minutes, stirring occasionally. Add the gizzard and cook for ten minutes. Add the sage, rosemary, half of the bay leaf and half of the thyme. Pour in half of the wine and half of the brown sauce and sprinkle with the parsley. Stir. Bake the stuffing, uncovered, for thirty minutes, stirring occasionally.

Remove from oven. Stir in the chestnuts, liver mixture and truffle. Drain the sausages and fold them into stuffing.

Increase the oven temperature to hot (425°F.).

Stuff and truss turkey. Spread generously with butter. Sprinkle with salt and pepper. Place turkey in a large roasting pan, breast side up, and roast for fifteen minutes; turn on the other side and bake for fifteen minutes longer.

Reduce oven to 375°F. and continue to roast, turning turkey from side to side and basting often with fat from the pan. If skin becomes too brown, cover with aluminum foil. If fat tends to burn, add a little water. Roast turkey for twenty minutes a pound.

Forty-five minutes before turkey is done, sprinkle the carrot and onion in the roasting pan along with the remaining garlic, thyme and bay leaf.

Untruss turkey and place it on a serving platter. Pour most of the fat from the pan and place pan over high heat. Add remaining wine and swirl around. When the sauce is reduced by half, add the stock and remaining brown sauce; stir well. Cook for five minutes, strain, and serve hot.