Stuffed deboned turkey roulade (roast beast)

Break the apple sage pork sausage into little pieces and brown it to golden in a nonstick skillet.

Add red onion and chopped celery and sweat 3 or 4 minutes until soft and translucent.

In a large bowl, combine about 5 cups day-old cornbread, the aromatics, the sausage, about 1.5 cups chicken stock and cranberries.

Debone the turkey: starting at the backbone, make shallow cuts around the carcass on each side up to the breastbone without piercing the skin over it; keep the carcass for stock.

Leave the drumstick bones in; cut down the thigh bones, find the joints and remove them, scraping along the bone to find the joint; repeat for the first wing bones.

Cut the breasts diagonally and unfold them toward the neck to even out the meat; pound craggy areas with a meat mallet or a fry pan.

Season the inside generously and evenly with kosher salt and freshly ground pepper, then pile in the stuffing.

Fold the turkey over onto itself and tie with knots at 1-inch intervals, the thighs particularly tightly so they cook evenly; tie the drumsticks together and snip off excess twine.

Season the outside liberally with kosher salt and pepper and coat with a little vegetable oil to help the skin brown.

Tuck the wing tips under the body and wrap the drumstick ends in foil so they do not burn.

Roast at 450 degrees for 15 minutes.

Turn down to 350F and roast another hour and a half to two hours, until the thickest part of the stuffing registers 155.

Move to a cooling rack with tongs and rest about 30 minutes, for the meat fibres to relax and the internal temperature to rise to 165.

Carve into cross-sections and serve with gravy made from stock off the carcass.