1. To make stuffing, place 2 Tbsp olive oil in a large skillet set over medium, medium-high heat. Add apple, onion and celery and cook 5 minutes. Mix in prosciutto and cook 1 minute more. Remove pan from the heat. Cut bread into 1-inch cubes and place in a large bowl. Add sautéed apple mixture, walnuts, 1 1/2 cups stock, parsley, salt and pepper and toss to combine.

2. Remove neck and innards from the turkey. Place neck in a roasting pan; discard innards unless you wish to prepare them separately. Fill the main cavity of the turkey with stuffing. Also stuff the cavity behind the large flap of skin at the neck end of the bird. Any leftover stuffing can be baked separately (see Note).

3. Tie the legs of the turkey together; fold and tuck wings under the body. Brush the bird with remaining 2 Tbsp olive oil; season with salt and pepper. Roast turkey, uncovered, 1 1/2 hours. Baste with pan juices, and then give the pan a 180-degree turn. Roast turkey another 1 hour and 15 minutes.

4. Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it registers 180 F (82 C), the turkey is ready. If it doesn’t, baste the bird again and roast 15 to 30 minutes more, or until 180 F (82 C) is achieved.

5. Transfer turkey to a large cutting board. Remove stuffing and set in a heatproof dish. If stuffing does not feel hot, bake it a few minutes longer, until the centre registers a bacteria-killing 165 F (74C) or higher on an instant-read thermometer. Tent turkey with foil and rest until ready to carve, at least 15 minutes.

6. To make gravy, skim fat from pan drippings. Place pan on the stovetop over medium-high heat. Add 3 cups of the stock and bring to a boil. Place the flour and remaining 1/2 cup stock in a bowl and whisk until smooth. Whisk into the pan and simmer until thickened gravy forms, about 5 minutes. Carve the turkey and serve the stuffing and gravy alongside.

Note: Foccacia bread is sold in our Bakery Department. If unavailable, replace with a loaf of Italian bread, cubed. If you do that, also add 1/2 tsp each of dried oregano, ground sage and rosemary to the stuffing to replace the herbs found in focaccia bread. To bake any stuffing that did fit in the bird, set in a casserole dish and cover with foil. When turkey is resting, set the dish in the oven. Bake 20 minutes. Uncover and bake 10 minutes more, or until the dressing is hot and golden on top.