FOR THE STUFFING
Make the Herb Butter, below, and Spicy Cornbread.

In a medium skillet over medium heat, melt the herb butter. Add the onions and celery and sauté until translucent, stirring occasionally, 10 to 15 minutes. Remove from heat and let cool completely.

In a large bowl, combine onions and celery with the cornbread, egg, milk, chicken broth, salt, and pepper. Mix well to combine. Refrigerate until time to stuff the turkey.

FOR THE HERB BUTTER
In a small mixing bowl, combine the butter with the herbs, salt, and pepper. Set aside.

FOR THE TURKEY
Preheat the oven to 350°F. Grease a baking dish.

Remove neck, giblets, and gizzards from the cavity and reserve for the gravy. Liberally season turkey all over with salt and pepper, including inside the cavity. Using your fingers, gently lift the skin and rub the remaining herb butter all over the bird under the skin. Stuff the turkey with about one-third of the cornbread stuffing (be sure not to pack in too tightly), and bake the remaining in the prepared baking dish and cover with aluminum foil. Truss the turkey, place on a rack in a large roasting pan, and put into the oven.

In a small saucepan over low heat, combine the maple syrup, chicken broth, orange juice, and bay leaf. Let come to a very low simmer and remove from the heat. Baste the turkey every 30 minutes with this mixture.

When the turkey has cooked for about 2 hours, make the gravy.

FOR THE GRAVY
In a medium saucepan over medium-high heat, combine the giblets and neck (discard the liver and heart) with the stock, bouillon cube, and bay leaf. Bring to a boil, reduce the heat, cover, and simmer for 30 minutes. Add 1/2 cup water and cook for 30 minutes more. Remove from the heat and strain. Return to the pan and bring to a boil.

In a small bowl, combine the flour and 1/4 cup water. Whisk vigorously into boiling stock. Reduce heat to a simmer and cook an additional 3 to 4 minutes, stirring constantly, until mixture thickens. Season with salt and pepper to taste. Keep warm and serve with turkey.

The turkey will take about 3 to 3 1/2 hours to cook, 15 to 20 minutes per pound. The turkey is done when a meat thermometer reaches 170°F in the meatiest part of the thigh and the juices run clear. If the breast or legs look as if they are cooking too rapidly, tent with foil. When the turkey is done, remove it from the oven, tent with foil, and let rest 20 minutes.

Transfer the turkey to a cutting board and carve. Serve with the stuffing and gravy

SPICY CORNBREAD
Preheat the oven to 375°F. Grease a 13 by 9 by 2-inch baking dish and place in the oven to heat while you make the batter.

In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes, and salt. Stir to combine. Add the milk, oil, and corn, and stir until just combined. Stir in the onion, green pepper, and cheese just until incorporated.

Carefully remove the hot baking dish from the oven and pour the batter into it. Return to the oven and bake for 35 to 40 minutes, or until a toothpick comes out clean. Let cool completely.

In a large Dutch oven over medium heat, melt the butter. Add the flour and reduce heat to low. Cook, stirring constantly, until the mixture is chocolate brown, about 15 minutes. Do not let it burn. Stir in the onions, celery, and green pepper and cook an additional 5 minutes. Stir in the water and bouillon cubes. Place the turkey carcass in the water and bring to a boil. Reduce the heat to a simmer and simmer for 4 hours. Remove the carcass. Add the reserved turkey meat and the sausage. Stir in the Creole seasoning and season with salt and pepper. Simmer 1 hour more. Serve with steamed rice.

Preheat oven to 350 degrees F.

Melt 3 tablespoons of butter in a large heavy skillet over medium-high heat.  Add carrots, celery, onions, and mushrooms.  Cook until vegetables begin to soften, about 10 minutes.  Add peas, turkey, thyme, sage, salt, and pepper.  Mix well and set aside.

Melt the remaining 3 tablespoons butter in a medium saucepan over medium heat. Add flour and cook, stirring for 2 minutes.  Add stock slowly and bring to a low boil.  Reduce heat and allow sauce to thicken, about 3 minutes.  Add sauce to vegetable mixture and mix well. Transfer the turkey mixture to a greased 9-by-13-by-2-inch casserole dish.

Spoon the mashed potatoes over the vegetable mixture, spreading gently to cover.  Sprinkle the potatoes with parmesan cheese.  Bake until the potatoes are lightly browned, about 1 hour.

In a large Dutch oven over medium heat, melt the butter. Add the flour and reduce heat to low. Cook, stirring constantly, until the mixture is chocolate brown, about 15 minutes. Do not let it burn. Stir in the onions, celery, and green pepper and cook an additional 5 minutes. Stir in the water and bouillon cubes. Place the turkey carcass in the water and bring to a boil. Reduce the heat to a simmer and simmer for 4 hours. Remove the carcass. Add the reserved turkey meat and the sausage. Stir in the Creole seasoning and season with salt and pepper. Simmer 1 hour more. Serve with steamed rice.