This rich and delicious make-ahead stuffing by Anthony Bourdain gets its flavor from the giblets, fresh herbs, and turkey pan drippings.

Ingredients

• 2 1/2 pounds turkey wings and necks
• 1 tablespoons extra-virgin olive oil
• kosher salt
• pepper
• 1/4 cup dry white wine
• 1 celery ribs, finely chopped
• 1/2 yellow onion, finely chopped
• 1/2 carrot, finely chopped
• 3 thyme sprigs
• 1 1/2 sticks unsalted butter, plus more for greasing
• 1 1/2 cups whole peeled chestnuts (8 ounces)
• 12 cups 2-day-old country or peasant bread, cut into 1/2-inch cubes
• 1/2 cup finely chopped shallots
• 1 large onion, finely chopped
• 2 celery ribs, finely chopped
• kosher salt
• black pepper
• 1 tablespoon chopped thyme plus 6 thyme sprigs
• 3 tablespoons finely chopped sage plus 2 sage sprigs
• 1 pound mixed mushrooms, finely chopped
• 1/4 cup dry white wine
• 1/3 cup chopped parsley
• 3 large eggs, beaten
• reserved giblets from 2 turkeys, trimmed and cut into 1/4-inch pieces
• 1 cup reserved turkey pan drippings

Directions

1. Preheat the oven to 425°F. In a flameproof roasting pan, rub the turkey wings and necks with the olive oil. Season with salt and pepper. Roast for about 45 minutes, until golden brown, stirring halfway through. Transfer the turkey wings and necks to a large pot. Scrape the pan drippings into a heatproof bowl, cover, and refrigerate (to use for the gravy).
2. Set the roasting pan over moderate heat and add the wine. Cook, stirring to release the browned bits in the pan, until the wine is reduced by half, about 2 minutes. Scrape the liquid into the pot and add the celery, onion, carrot, thyme, and 4 quarts of water. Bring to a simmer, skimming off any foam as it rises to the surface. Cook over moderate heat until reduced by half, about 2 hours. Strain the stock into a large heatproof bowl and cool to room temperature.
3. Preheat the oven to 425°F. Butter a 4-quart baking dish. Spread the chestnuts and cubed bread on 2 separate baking sheets. Bake for about 10 minutes, until the chestnuts are deep golden and the bread is crisp; let cool. Coarsely chop the chestnuts and transfer to a large bowl.
4. In a medium saucepan, bring the stock to a simmer; keep warm.
5. In a large nonstick skillet, melt 4 tablespoons of the butter. Add the shallots, onion, and celery, and season with salt and pepper. Cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Stir in the chopped thyme and sage and cook until fragrant, about 2 minutes. Scrape the mixture into the large bowl.
6. Melt 2 tablespoons of the butter in the skillet. Add half of the mushrooms and cook over moderately high heat, stirring occasionally, until golden, about 5 minutes. Season with salt and pepper and add 1/4 cup of the wine. Cook, scraping up any browned bits on the bottom of the skillet, until almost all of the wine has evaporated, about 1 minute. Scrape the mushrooms into the large bowl. Repeat with another 2 tablespoons of butter and the remaining mushrooms and wine.
7. Add the parsley, eggs, bread, and 4 cups of warm turkey stock to the bowl and season with salt and pepper. Mix gently but thoroughly. Transfer the stuffing to the prepared baking dish and cover with foil. Bake for 45 minutes. Transfer the stuffing to a rack, uncover, and let cool to room temperature. Cover and refrigerate overnight.
8. Meanwhile, in a medium saucepan, cover the turkey gizzards and hearts (reserve the livers) with water and bring to a boil. Blanch for 5 minutes, then drain. Return the giblets to the saucepan. Add the thyme and sage sprigs and enough water to cover and bring to a simmer. Cover partially and cook over moderately low heat until tender, about 2 hours. Drain the giblets and discard the herbs.
9. Preheat the oven to 425°F. Drizzle the reserved pan juices evenly over the stuffing and bake for about 40 minutes, until golden, crisp, and heated through.
10. In a medium nonstick skillet, melt the remaining 4 tablespoons of butter. Add the turkey livers and cooked hearts and gizzards and cook over moderately high heat, turning, until golden and the livers are cooked through, about 3 minutes. Spoon the giblets over the stuffing and serve.