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1
Preheat the oven to 350.
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2
Brush 2 large, shallow baking dishes with butter.
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3
Spread the corn bread cubes on 2 large rimmed baking sheets and bake for about 30 minutes, until golden brown and crisp.
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4
Let cool.
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5
In a large saucepan of salted boiling water, cook the kale until bright green, about 1 minute.
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6
Using a slotted spoon, transfer the kale to a colander and drain.
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7
Lightly squeeze dry the kale and coarsely chop.
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8
Add the bacon to the boiling water and blanch for 1 minute.
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9
Drain and pat dry.
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10
In a large skillet, melt the 1 stick of butter.
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11
Add the bacon and cook over moderate heat until browned and crisp, about 10 minutes.
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12
Using a slotted spoon, transfer the bacon to paper towels to drain.
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13
Add the celery, onions and crushed red pepper to the skillet.
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14
Season with salt and black pepper.
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15
Cover and cook over low heat, stirring occasionally, until the vegetables are softened, 15 minutes.
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16
Transfer the mixture to a large bowl.
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17
Add the kale, bacon and corn bread and gently toss to mix.
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18
Season with salt and black pepper.
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19
In a small saucepan, melt the remaining 6 tablespoons of butter over moderate heat.
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20
In a medium bowl, lightly beat the eggs, then gradually beat in the stock.
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21
Gently fold the egg mixture into the stuffing, then fold in the melted butter.
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22
Spread the stuffing in the prepared baking dishes and cover with foil.
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23
Bake the stuffing in the upper third of the oven for 20 minutes.
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24
Uncover and bake for about 20 minutes longer, until hot throughout and crisp on top.
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25
Transfer the baking dishes to racks and let the stuffing rest for about 10 minutes before serving.
