Preheat oven to 350 degrees (or convection roast at 300 degrees)
In a frying pan, sauté onions in oil until translucent. Add remaining vegetables and sauté until just soft. Set aside.
In a large bowl, mix water and consommé. Add matzoh. (Matzoh should be soggy; if not, add more water.) Stir in sautéed vegetables and mix until evenly combined with matzoh.
Place turkey in a roasting pan coated with non-stick spray. Stuff with stuffing. Remaining stuffing can be placed around turkey in pan. Coat turkey with a brush of olive oil, and rub in salt, pepper, and paprika. Roast, covered, for 4 hours (may need longer depending on weight of turkey; check periodically). At the 2 hour mark, remove pan, baste turkey, and return to oven, covered.