The day before serving, cook pancetta in a large saute pan over low heat until fat is rendered and pancetta is browned.

Drain the cooked pancetta on paper towels to remove excess fat.

Remove sausage from casing, break into small pieces, and add to the same pan.

Cook sausage until no longer pink, ensuring it's fully cooked.

Drain the cooked sausage on paper towels to remove excess fat.

Pour off any remaining fat in the pan, leaving only a small amount.

Add olive oil, chopped onion, carrot, celery, garlic, and aniseed to the pan.

Cook over medium heat for about 2 minutes until vegetables begin to soften.

Add chicken and duck giblets, and season with salt and pepper.

Cook until giblets are almost cooked through, but not fully cooked.

Raise heat to high and pour in brandy to deglaze the pan.

Reduce the brandy until almost gone, then shut off the heat and stir in thyme and tarragon.

Remove giblets from the pan and chop them into smaller pieces.

In a large bowl, fold together pancetta, sausage, vegetables, giblets, and bread cubes.

Taste and adjust the seasoning with salt and pepper as needed.

Let the stuffing cool completely and then chill it overnight in the refrigerator.

The next morning, lay the turkey out on a counter, skin side down.

Season the turkey with salt and pepper.

Spread 1/3 of the stuffing over the surface of the turkey, pressing some into each drumstick to make it plump again.

Trim about 2/3 of the fat from the duck, leaving some fat on the breast for flavor.

Butterfly the duck drumsticks to flatten them.

Lay the duck pieces on top of the turkey, aligning them with their corresponding parts.

Season the duck with salt and pepper.

Spread 1/3 of the stuffing on the duck.

Lay the chicken on top of the duck, again skin side down and corresponding in arrangement to the turkey.

Season the chicken with salt and pepper, and spread with the remaining stuffing.

Heat the oven to 250 degrees Fahrenheit.

Thread a carpet or upholstery needle with 2 feet of thin twine.

Beginning at the tail end, begin pulling the sides of the turkey together, reforming its body, stitching every inch or so.

Have someone hold the bird steady while you stitch it together.

Do not sew the turducken together too tightly or it will split open during cooking.

Turn the bird over; with a 3-foot piece of twine, truss it as you would a chicken, wrapping the twine around the tips of the drumsticks, then crisscrossing it and going down around the base of the drumsticks.

Crisscross the twine under the bird, then bring it up the sides and crisscross it on top, wrapping it down and around the wings, crisscrossing it on the back side, and up again, tying it over the breast.

Season a roasting pan with salt and pepper.

Place the turducken in the pan breast side up, and season it with salt and pepper.

Place the chicken and duck wings, along with some halved onions or carrots, in the pan around the turducken.

Cover the pan tightly with aluminum foil and bake for 2 hours.

After 2 hours, begin checking the bird every 30 minutes or so, and basting it with pan juices when juices form.

Turn the pan every now and then so the turducken cooks evenly.

When a thermometer inserted into the turducken reads 130 degrees Fahrenheit (probably about 4 or 5 hours), remove the aluminum foil and turn up the heat to 375 degrees Fahrenheit.

Baste the turducken every 15 minutes or so, until it reaches 165 degrees Fahrenheit at its thickest point.

Remove the turducken from the oven and let it cool for 10 minutes or so.

With sturdy spatulas, lift the turducken onto a platter.

Cover the turducken with foil, and let it sit for another 15 to 20 minutes to rest.

Meanwhile, strain the pan juices and spoon off the excess fat.

Using a bread knife or carving knife, slice the turducken like a loaf of bread.

Serve the sliced turducken, passing the cooking juices alongside.