- 2 teaspoons unsalted butter
- 1 medium Kula sweet onion, chopped
- 1 large celery rib, chopped
- 1/3 cup fat-free, low-sodium chicken broth (add extra if stuffing is dry)
- 3/4 pound fresh kale
- 2/3 cup fresh cranberries, chopped
- 4 cups low-fat cornbread, crumbled
- 1 teaspoon sage
- 1 teaspoon thyme
- 1 teaspoon savory (can sub rosemary or parsley)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
In a large skillet, heat the butter, and cook the onion and celery until tender. Add the chicken broth and kale. Cook, covered, stirring occasionally, until kale is tender*about 6 minutes for fresh kale and 3 minutes for frozen.
Add the cranberries and cook, covered, for 3 minutes. Add the cornbread, sage, thyme, savory, salt and pepper. Toss to combine. Transfer the stuffing to a large ovenproof dish and cover.
Preheat the oven to 350*F. Bake the covered casserole 20 to 25 minutes, until heated through. If stuffing seems dry during baking, add a bit more chicken broth.
Note: This recipe can be made ahead of time and refrigerated. If baking after refrigeration, bake 40 to 50 minutes.
