INGREDIENTS

INSTRUCTIONS

Make the stuffing:  In a large skillet cook the onions and the celery
with salt and  pepper to taste in butter over moderately low heat,
stirring, until  the vegetables are softened. Add the kale in batches,
stirring until  each batch is wilted, and cook the mixture until the
kale is bright  green. In a bowl combine the mixture with the corn
bread, stir in the  sage and salt and pepper to taste, and toss the
stuffing gently until  it is combined well. Let the stuffing cool. The
stuffing may be made  1 day in advance and kept covered and chilled.
(To prevent bacterial  growth, do not stuff the turkey in advance.)
Rinse the turkey inside and out, pat it dry, and season it with salt
and pepper. Pack the neck cavity loosely with some of the stuffing,
fold the neck skin under the body, and fasten it with a skewer. Pack
the body cavity loosely with some of the remaining stuffing and tie
the drumsticks together with kitchen string. Transfer the remaining
stuffing to a buttered baking dish and reserve it, covered and
chilled. Spread the turkey with 1/2 stick of the butter, season it
with salt and pepper, and roast it on a rack in a flameproof roasting
pan in a preheated 425F. oven for 30 minutes. In a saucepan melt the
remaining 1 stick butter and let it cool. Reduce the oven temperature
to 325F., baste the turkey with the pan juices, and drape it with a
piece of cheesecloth, soaked in the melted butter. Roast the turkey,
lifting the cheesecloth and basting the turkey every 20 minutes, for
fleshy part of a thigh registers 180F. and the juices run clear when
the thigh is pierced with a skewer. During the last hour of roasting
bake the reserved stuffing, drizzled with the stock and 1/2 cup of  the
pan juices and covered loosely. Discard the cheesecloth and the
trussing string, transfer the turkey to a heated platter, reserving
the juices in the roasting pan, and let it stand, covered loosely  with
foil, for 25 minutes.  Make the gravy:  Skim all but 1/3 cup of the fat
from the roasting pan, add the flour  to the pan, and cook the roux
over moderate heat, whisking, for 3  minutes. Add the paprika and cook
the mixture for 30 seconds. Add the  stock in a stream, whisking, bring
the mixture to a boil, whisking,  and salt and pepper to taste. Simmer
the gravy, stirring  occasionally, for 10 minutes and transfer it to a
heated sauceboat.  Garnish the turkey with the kale leaves and the
paprika leaves.  Serves 8 with leftovers.  Gourmet November 1990
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 14991
Calories From Fat: 6682
Total Fat: 746.2g
Cholesterol: 6659mg
Sodium: 18350.7mg
Potassium: 23050.9mg
Carbohydrates: 173.7g
Fiber: 30.3g
Sugar: 47.7g
Protein: 1800.2g