Sage and Kale Corn Bread Dressing
|3||Large Celery Stalks, Chopped|
|5||Large Kale Leaves, center spine removed, slivered (about 6 cups)|
|3||Tablespoons chopped fresh sage or 1 tablespoon dried crumbled|
|4||Cups ½-inch cubes white bread|
|¾||cups chicken stock or canned low-salt broth|
|1||egg, beaten to blend|
Directions: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.