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DIRECTIONS

Dry the turkey inside and out with paper towels, reserving the giblets. Rub skin with sesame oil. Mix the salt and pepper and rub this evenly over the turkey and set aside. You may do this a day in advance; cover the turkey in plastic wrap and refrigerate. Coarsely chop the turkey giblets and set aside.
Put the glutinous rice in a large bowl, cover it with cold water, and soak for at least 2 hours or overnight. Drain thoroughly.
Soak the mushrooms in warm water for 20 minutes. Then drain them and squeeze out the excess liquid. Remove and discard the stems and coarsely chop the caps.
Combine the ground pork with 1 tbsp of soy sauce, 1 tbsp of rice wine, the sesame oil, salt, and pepper and set aside for 20 minutes.
Heat a wok or large frying pan over high heat until it is hot. Swirl in the peanut oil, and when it is very hot and slightly smoking, toss in the scallions and ginger and stir-fry for 3 minutes. Then dump in the pork and the reserved turkey giblets and stir-fry for 3 minutes, breaking up the pork. Now toss in the mushrooms, Chinese sausage, glutinous rice, and water chestnuts and continue to stir-fry for 3 minutes, or until everything is thoroughly mixed. Pour in the chicken stock and the remaining soy sauce and rice wine and mix well. Taste for salt and add several good grindings of freshly ground black pepper. Reduce the heat to low, cover, and cook for 20 minutes, stirring from time to time.
Remove from the heat and allow it cool thoroughly.
Using your hands, carefully separate the skin of the turkey breast from the meat. Then insert a thin layer of stuffing between the turkey breast and skin. Next, loosely fill the cavity of the turkey with the stuffing and close with a skewer. Any remaining stuffing can be spooned into a heatproof baking dish, steamed for 40 minutes, and served separately.
Place the turkey on a deep heatproof platter on a rack in a large roasting pan or turkey roaster. Add enough hot water to the pan or roaster to come to 1-1/2 inches beneath the rack. Cover the pan or roaster tightly with a lid or aluminum foil. Bring the water to a simmer, turn the heat to low, and gently steam for 3-1/2 hours, or until the thigh juices run clean when pricked. Be sure to replenish the steaming water from time to time, as necessary. Remove the turkey from the platter, reserving any juices that may have collected. Discard the steaming water.
Preheat the oven to 350° F. Place the cooked turkey on a rack in a roasting pan and cook for 25 minutes, then increase the temperature to 450° F. and roast for another 15 minutes, until the turkey is golden brown.
Make the sauce. While the turkey is roasting, combine the chicken stock and the reserved turkey juices in a saucepan. Bring the mixture to a boil and reduce it by half. Taste and adjust for seasoning by adding salt and pepper.
Remove the turkey from the oven and allow it to rest for 20 minutes before carving. Serve the carved turkey and stuffing with the sauce.