• prep: 30 min
• cook: 50 min
• total: 1 hr 20 min

servings:

This is adapted from the stuffing recipe in my cookbook, Bread Toast Crumbs.  Notes: When I use the peasant bread, I do not remove the crust, because it is not super thick. If you are using a store-bought or homemade bread with a super-thick crust, remove it. Kale: Tuscan or curly kale is fine. Freezing/Baking Instructions: I like to freeze stuffing uncooked. To do so, after you transfer the stuffing to the 9x13-inch pan, cover it with foil, then transfer to the freezer for up to 3 months. To bake: Preheat the oven to 350°F. Bake stuffing covered directly from the freezer for 1 hour. Increase the temperature to 400°F and bake uncovered for 15 to 20 minutes.

• 1 pound loaf of bread, crusts removed, see notes above, torn into 1- to 2-inch pieces (8 to 10 cups)
• 1/2 cup extra-virgin olive oil
• kosher salt and pepper to taste
• 4 tablespoons unsalted butter
• 2 cups sliced onions (from 1 to 2 onions)
• 8 ounces kale, see notes above, rough stems discarded, leaves sliced into ½-inch ribbons
• 1.5 cups homemade chicken stock or store-bought
• 1 egg
• softened butter

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