Notes: In the photos above, I do not remove the crust, but that is because I am using peasant bread, which does not have a super thick crust. When I buy any other bread at the store, I always remove the crust for stuffing.
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. Alternatively, thaw stuffing overnight in fridge, then bake according to directions below. —Alexandra Stafford
8 to 10
loaf of bread, crusts removed, see notes above, torn into 1- to 2-inch pieces (8 to 10 cups)
extra-virgin olive oil
kosher salt and pepper to taste
sliced onions (1 to 2)
kale, see notes above, rough stems discarded, leaves sliced into ½-inch ribbons
Preheat the oven to 400° F. In a large bowl, toss the bread with 1/4 cup of the oil; the bread will feel saturated. Season with salt and pepper to taste. Taste a cube of bread—it should be nicely seasoned. Spread bread onto a sheet pan in a single layer, reserving the bowl. Transfer to the oven and toast for 15 to 17 minutes, until golden. Set aside to cool briefly.
Meanwhile, in a large sauté pan, melt the butter with the remaining 1/4 cup oil over medium heat. Add the onions, season with a pinch of salt, and cook, stirring, for 15 to 20 minutes, or until the onions are soft and beginning to caramelize.
Meanwhile, place the kale in the reserved bowl, and when the onions have finished cooking, scrape them into the bowl over the kale, and toss to combine. Add the bread, and toss again. Add 1 cup of the chicken stock, 1/2 teaspoon salt, and fresh cracked pepper to taste. Toss to combine. Taste. This is when it's important to get the seasoning right — this should taste well seasoned, so adjust with more salt and pepper as needed. In a small bowl, whisk the remaining 1/2 cup of stock with the egg and add to the bowl. Toss to combine.
Grease a 9×13-inch baking pan with the softened butter and spread the mixture into it. Cover the pan with foil, transfer it to the oven (or see notes above for freezing), and bake the stuffing for 30 minutes. Uncover the pan and bake the stuffing for 15 to 20 minutes more, until the bread is golden and the kale is beginning to crisp. Remove the pan from the oven and let the stuffing stand for 10 minutes before serving it.