Recipe - Roasted Whole Duckling With Mustard Rhubarb Glaze

=== CORN BREAD STUFFING ===
3 cup Crumbled corn bread;
homemade,
Or storebought
1 cup Cubed sourdough bread
One half cup Buttermilk
One fourth cup Molasses
1 cup Chicken stock
3 Eggs; beaten
One half pound Smoked slab bacon; chopped
1 cup Chopped green onions
2 Fresh jalapeno peppers;
seeded, and
Finely chopped
3 tablespoon Ancho chile powder
One half cup Chopped pecans
Salt
Freshly ground black pepper
=== TURKEY ===
12 pound Turkey ; (to 14 lbs)
Salt
Freshly ground black pepper
2 Bay leaves ; (to 3)
1 Garlic head; unpeeled,
halved
1 Onion; minced
1 cup Hot water; plus more
3 tablespoon Melted salted butter

CORN BREAD STUFFING: Combine corn bread, sourdough bread, buttermilk,
molasses, chicken stock and beaten eggs in bowl and soak 3 to 8 hours in
refrigerator. Place cubed bacon in heated skillet and cook until bacon is
browned. Pour off and reserve rendered fat. Add green onions and jalapeno
peppers to bacon and cook 5 minutes. Remove from heat and cool. Add soaked
bread along with chile powder and chopped pecans to green onionjalapeno
mixture. Season with salt and pepper to taste. Spoon into casserole and
drizzle top with several tablespoons of reserved bacon drippings. Bake at
350 degrees until top is browned and crisp, 30 to 35 minutes. Remove from
oven and cool 15 minutes before serving. TURKEY: Season turkey inside and
out with salt and pepper to taste. Place bay leaves, garlic and onion
inside cavity. Set turkey, breastside down, on rack in roasting pan. Pour
water into pan and roast at 425 degrees 30 minutes. Turn turkey breastside
up, brush with melted butter, reduce heat to 350 degrees and roast until
juices run clear when thigh joint is pierced with a fork and when meat
thermometer inserted in the thickest part of thigh registers 165 degrees, 1
to 1 One half hours, adding more water to pan as needed. Remove turkey from oven
and allow to stand
20 minutes before carving. Yields 6 to 8