Portuguese Turkey with Two Stuffings

For the turkey

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

For Dina's potato stuffing

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

For Avó Costa's bread stuffing

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

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

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