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1
Bring a large pot of water to a boil and add the kale.
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2
Blanch until the kale is cooked and tender, about 5 minutes.
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3
Drain in a colander and cool slightly.
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4
Squeeze out as much excess water as possible by wringing it with your hands.
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5
Set aside.
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6
Melt 3/4 cup of the butter in a large skillet over medium-high heat.
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7
Stir in the onion, fennel, red peppers, and garlic.
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8
Cook, stirring frequently, until the vegetables are softened, about 10 minutes.
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9
Transfer to a large mixing bowl and toss with the stuffing crumbs.
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10
In the same skillet saute the linguic in batches, stirring frequently, until browned allover.
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11
Add to the stuffing along with any accumulated drippings.
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12
Add the creamed corn, Cheddar, and pine nuts and stir to combine.
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13
Heat the remaining 1/4 cup butter with the chicken broth in a saucepan just until the butter is melted.
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14
Pour over the stuffing and stir to moisten completely.
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15
(If the stuffing seems too dry, you may have to add a little more chicken broth and melted butter, this will depend on the fattiness and moisture content of the linguica.)
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16
Season the stuffing with the oregano and salt and pepper to taste.
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17
If using the stuffing for a turkey, store it in the refrigerator until the turkey is ready to be roasted.
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18
If baking it as a side dish, place the desired amount in a buttered casserole and bake at 350 F for 35 to 40 minutes.
