Amount	Ingredient
2 1-pound	acorn squash
1/4 Cup	apple jelly
2 Tablespoons	brown sugar
1 Teaspoon	canola oil
1/2 Cup	celery, chopped fine
2 Stalks	celery, cut in half
2 Tablespoons	Dijon-style mustard
1/2 Pound	FRESH TURKEY SAUSAGE
1/2 Cup	fresh white bread crumbs
1/4 Teaspoon	freshly ground black pepper
1 Cup	Granny Smith apple, peeled, cored & chopped fine
1/2 Teaspoon	ground paprika
1/4 Cup	honey
1/2 Teaspoon	kosher salt
1 Tablespoon	lemon juice
1/4 Teaspoon	onion powder
1 Small to Medium	onion, cut in quarters
1/4 Cup	orange juice
1 Cup	rosé wine, divided
1/4 Teaspoon	sage leaves
1 Teaspoon	seasoned salt
1 4-6 pound	TURKEY BREAST, fresh or thawed
1/2 Cup	unsalted butter, divided
As needed	vegetable cooking oil
1 - 12 to 15 pound	WHOLE TURKEY, fresh or thawed if frozen