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1
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.
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2
Add the kale in batches, stirring until each batch is wilted, and cook the mixture until the kale is bright green.
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3
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.
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4
Let the stuffing cool.
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5
The stuffing may be made 1 day in advance and kept covered and chilled.
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6
(To prevent bacterial growth, do not stuff the turkey in advance.)
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7
Rinse the turkey inside and out, pat it dry, and season it with salt and pepper.
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8
Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer.
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9
Pack the body cavity loosely with some of the remaining stuffing and tie the drumsticks together with kitchen string.
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10
Transfer the remaining stuffing to a buttered baking dish and reserve it, covered and chilled.
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11
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.
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12
In a saucepan melt the remaining 1 stick butter and let it cool.
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13
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.
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14
Roast the turkey, lifting the cheesecloth and basting the turkey every 20 minutes, for 2 1/2 to 3 hours more, or until a meat thermometer inserted in the fleshy part of a thigh registers 180F and the juices run clear when the thigh is pierced with a skewer.
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15
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.
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16
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.
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17
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.
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18
Add the paprika and cook the mixture for 30 seconds.
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19
Add the stock in a stream, whisking, bring the mixture to a boil, whisking, and salt and pepper to taste.
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20
Simmer the gravy, stirring occasionally, for 10 minutes and transfer it to a heated sauceboat.
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21
Garnish the turkey with the kale leaves and the paprika leaves.
