Preheat oven to 350 degrees.
Spread bread cubes onto bottom of large shallow baking pan.
Bake 30 minutes, or until lightly browned and dried, stirring occasionally.
Melt margarine in large skillet over medium heat. Add onion and celery; cook and stir 5 minutes, or until crisp-tender. Add kale and squash; stir to combine. Cover; cook 6 minutes, or until kale wilts, stirring occasionally. Stir in chopped sage, salt and pepper.
Place browned bread cubes in large bowl. Add vegetable mixture, almonds and broth; toss to combine.
Remove neck and giblets from body and neck cavities of turkey; refrigerate for another use or discard. Drain juices from turkey; pat dry with paper towels. Fill neck cavity with part of the stuffing.
Turn wings back to hold neck skin against back of turkey. Fill body cavity completely with stuffing. If desired, loosen skin from breast by carefully working fingers under skin over breast.
Place several whole sage leaves on breast under skin. Secure edge of skin with toothpicks. Place turkey, breast up, on flat roasting rack in shallow roasting pan. Spray turkey with cooking spray.
Bake 4 to 4-1/2 hours or until meat thermo-meter reaches 165 degrees Fahrenheit when inserted in center of stuffing, and reaches 180 when inserted in deepest part of thigh, covering breast and tops of drumsticks with Reynolds Wrap Aluminum Foil after 2-1/2 hours to prevent overcooking of breast. Let stand 15 minutes before removing stuffing and carving.
Note: Place any extra stuffing in casserole dish. Cover and refrigerate until ready to bake. Bake, covered, at 325 for 30 minutes, or until meat thermometer reaches 160 when placed in center of stuffing.