Roast Turkey with Corn Bread and Kale Stuffing and Paprika Gravy Recipe | Epicurious.com
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INGREDIENTS
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2 large onions, chopped (about 4 cups)
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4 ribs of celery, chopped
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8 tablespoons unsalted butter
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1 large bunch of kale, stems discarded and the leaves rinsed well and chopped (about 10 cups)
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about 4 cups corn bread for stuffing or packaged corn bread stuffing
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1 tablespoon crumbled dried sage
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a 12- to 14-pound turkey, the neck and giblets (excluding the liver) reserved for making turkey giblet stock
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12 tablespoons unsalted butter, softened
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2/3 cup turkey giblet stock or chicken broth
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1/3 cup all-purpose flour
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1 teaspoon paprika, or to taste
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4 cups turkey giblet stock or chicken broth
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fresh kale leaves for garnish
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paprika peppers (available at specialty produce markets) or drained bottled cherry peppers for garnish
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