I'll put the recipe in another section. The sauce was the residue I drained from the bottom of the roasting pan, made a roux and the liquid was some ham stock.
The stuffing was bread crumbs, onion, bramley apple, sultanas, egg and seasoning.
My dinner was at JFK airport, Jet Blue Terminal. They have a fantastic food court there.
After checking a number of restaurants out, I found a Tapa bar that offered
Paella. It was great, and contained shrimp, mussels, clams and calamari over saffron rice.