This is adapted from the stuffing recipe in my cookbook, <a href="https://www.amazon.com/gp/product/055345983X/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=alexandrask06-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=055345983X&linkId=8cdaf3bc2ae744c010a642c8d2759bc4">Bread Toast Crumbs</a>. <br /> <br />Notes: In the photos above, I do not remove the crust, but that is because I am using peasant bread, which does not have a super thick crust. When I buy any other bread at the store, I always remove the crust for stuffing. <br /> <br />Kale: Tuscan or curly kale is fine. <br /> <br />Freezing/Baking Instructions: I like to freeze stuffing uncooked. To do so, after you transfer the stuffing to the 9x13-inch pan, cover it with foil, then transfer to the freezer for up to 3 months. To bake: Preheat the oven to 350° F. Bake stuffing covered directly from the freezer for 1 hour. Increase the temperature to 400° F and bake uncovered for 15 to 20 minutes. Alternatively, thaw stuffing overnight in fridge, then bake according to directions below.

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