Hazelnut Stuffing / Dressing:

1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, about 5 minutes. Drain on a paper towel.
3. Wipe out the pan and heat the remaining 2 teaspoons oil over medium-high heat. Add onion, fennel and shallot and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add sage, thyme and rosemary and cook, stirring, for 1 minute more. Transfer everything to a large bowl and gently stir in bread, pears, parsley, hazelnuts and the prosciutto. Add broth; toss to combine. Season with salt and pepper. Spoon the stuffing into the prepared baking dish; cover with foil.
4. Bake for 40 minutes; rexmove the foil and bake until the top is beginning to crisp, 25 to 30 minutes more.

You can stop after step 3 and stuff you're turkey just bake the stuffing inside the turkey if you like...

Turkey Preparation:

Turkey:
15  lb turkey
1/4  cup softened butter
1/2  tsp dried sage
1/2  tsp dried rosemary
Salt
Pepper

Stock:
4-1/2  cups  chicken stock or water
1-1/2  cups  water
1  chopped onion
1/2  cup  sliced  carrots
1/2  cup  sliced celery

Gravy:
1/4  cup all purpose flour

Place turkey, breast side up, on greased rack in roasting pan. Combine butter, sage and rosemary; spread over turkey. Sprinkle with salt and pepper. Tent with foil, dull side out, tucking in ends and leaving sides open. Roast in 325°F (160°C) oven for 4 hours, basting every 30 minutes. Remove foil and roast for 45 to 60 minutes longer or until juices run clear and thermometer inserted in thigh reads 185°F (85°C) and stuffing 165°F (75°C).

Let stand on platter, loosely covered, for 20 minutes.

Stock: Meanwhile, to saucepan with turkey parts, add stock, water, onion, carrot and celery; bring to boil. Reduce heat to low and skim off foam; simmer for 3 hours. Strain into measuring cup and skim off fat; add enough water to make 3 cups (750 mL) stock and set aside.

Gravy: Skim off fat in roasting pan. Stir flour into pan and cook, stirring, over medium heat for 1 minute. Gradually whisk in reserved stock and bring to boil, stirring to scrape up brown bits from bottom of pan. Reduce heat and add sherry (if using); simmer, stirring, for 5 minutes. Season with salt and pepper to taste; strain.