Butterflied Turkey with Fennel, Sausage, and Ricotta Stuffing

1 

1/2 pounds sweet Italian sausage s, casings removed, broken into pieces

2 medium fresh fennel bulbs, trimmed, diced, plus

1/4 cup chopped fronds

2 cups chopped leek s (white and pale green parts only)

1/2 cup chopped shallot s

5 garlic cloves, thinly sliced

1/2 cup dry white wine

2 cups fresh bread crumbs made from crustless country-style French bread

1 cup freshly grated Parmesan cheese

1 cup whole- milk ricotta cheese

2 large egg s

2 teaspoons chopped fresh sage

2 teaspoons chopped fresh rosemary

1 teaspoon salt

3/4 teaspoon ground black pepper Turkey:

1 tablespoon fennel seeds, ground

2 teaspoons minced fresh rosemary

1 tablespoon salt

2 teaspoons ground black pepper

3 tablespoons olive oil

1 12- to 14-pound turkey ; neck, heart, and gizzard reserved for Ultimate Turkey Stock Turkey Stock

2 cups (or more) Ultimate Turkey Stock or low- salt chicken broth

Fresh Fennel Pan Gravy if roasting the turkey , or Mixed-Mushroom and Tarragon Gravy if grilling the turkey

Special equipment: Charcoal chimney (if grilling) 13x9x2-inch disposable aluminum baking pan (to catch drips; if grilling)