SAUSAGE AND KALE STUFFING - One Dish At A Time

Ingredients

• 1 loaf whole wheat or white hearth {gluten-free multigrain or white} bread (20 ounces), cut into 1/2-inch cubes (about 11 cups)
• 1 tablespoon extra-virgin olive oil
• 3/4 pound fresh breakfast sausage, removed from casings
• 1 bunch kale, tough stems removed, leaves very thinly sliced, divided
• 1 red onion, diced
• 4 cloves garlic, chopped
• 3 stalks celery, thinly sliced
• 3 tablespoons unsalted butter
• 2 1/2 cups low-sodium chicken broth
• 2 tablespoons chopped fresh thyme leaves
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper