Portuguese Turkey with Two Stuffings

For the turkey

• One (12- to 14-pound) kosher turkey liver reserved for the dressing
• 1 small orange cut into wedges
• 1 small lemon cut into wedges
• Kosher salt and freshly ground black pepper
• 4 Turkish bay leaves
• 6 tablespoons unsalted butter melted
• 2 teaspoons sweet paprika

For Dina's potato stuffing

• 1 1/2 pounds Yukon gold potatoes peeled and cut into 1‑inch cubes
• kosher salt
• 2 tablespoons unsalted butter plus more if needed
• 3/4 pound ground sweet Italian pork sausage
• 1 large yellow onion chopped
• 2 garlic cloves minced
• Reserved turkey liver chopped
• 2 large egg yolks beaten
• 1/2 cup whole milk plus more if needed
• Healthy pinch ground nutmeg
• 2 tablespoons Chopped flat-leaf parsley leaves
• freshly ground black pepper

For Avó Costa's bread stuffing

• 1/4 pound thick-sliced slab bacon cut crosswise into 1/4-inch pieces
• 1 pound chouriço, linguica, or dry-cured smoked Spanish chorizo roughly chopped
• olive oil if needed
• 2 medium yellow onions chopped
• 4 garlic cloves minced
• 1/4 teaspoon crushed red pepper flakes
• 2/3 cup dry white wine
• 3 tablespoons Amped-Up Red Pepper Paste
• 2 tablespoons double-concentrate tomato paste or three tablespoons regular store-bought or homemade tomato paste
• 12 cups 3/4-inch (18-mm) cubes of day-old rustic bread
• About 2 cups homemade beef stock plus 1 cup water or 3 cups store-bought low-sodium broth
• Kosher salt and freshly ground black pepper
• 1/4 cup Chopped flat-leaf parsley leaves

For the gravy (optional, seeing as it's not the Portuguese way, but so worthwhile)

• Up to 3 cups homemade chicken stock or low-sodium chicken broth
• 1/4 cup unsalted butter at room temperature
• 1/4 cup all-purpose flour
• Kosher salt and freshly ground black pepper