Sage and Kale Corn Bread Dressing

Sage and Kale Corn Bread Dressing


7Tablespoons Butter
3Large Celery Stalks, Chopped
5Large Kale Leaves, center spine removed, slivered (about 6 cups)
3Tablespoons chopped fresh sage or 1 tablespoon dried crumbled
¾Teaspoon salt
½Teaspoon pepper
4Cups ½-inch cubes white bread
¾cups chicken stock or canned low-salt broth
1egg, beaten to blend


Crumble corn bread coarsely onto large cookie sheet. Let stand uncovered at room temperature overnight to dry.

Melt butter in heavy large skillet over medium heat. Add celery and onions and cook until tender, stirring frequently, about 12 minutes. Add kale and cook until kale wilts, about 5 minutes. 

Transfer mixture to large bowl. Mix in sage, salt and pepper. (Can be prepared 1 day ahead. cover and refrigerate.) Add corn bread crumbs and bread cubes to vegetables. Mix stock with egg in small bowl. Stir into dressing.