1 (16-ounce) loaf sourdough bread, cut into 3/4-inch cubes
1 pound mild Italian sausage
2 leeks, thinly sliced
1 bunch (about 8 cups) kale, ribs and stems removed, coarsely chopped
2 teaspoons finely chopped fresh garlic
Salt, if desired
Pepper, if desired
1 (14.5-ounce) can chicken broth
Heat oven to 350°F.
Toss bread cubes with butter in bowl. Spread onto 15x10x1-inch baking pan. Bake 15 minutes or until bread is golden brown. Set aside.
Crumble Italian sausage into 12-inch skillet; cook over medium-high heat 3-5 minutes or until browned and cooked through. Remove from skillet, leaving drippings.
Add leeks, kale and garlic to pan drippings; season with salt and pepper, if desired. Cook 5-7 minutes or until kale is wilted. Stir in cooked sausage.
Toss sausage mixture with toasted bread cubes in bowl. Pour chicken broth over bread mixture; stir to coat.
Spread stuffing into buttered 3-quart baking dish, pressing down slightly. Cover; bake 40 minutes. Uncover; bake 10-15 minutes or until bread cubes are browned and stuffing is heated through.
To clean leeks, trim off about 1/4 inch above root end. Remove and discard outer leaves. Cut leeks lengthwise down center. Wash thoroughly under cold water to remove dirt between leaves. Use only white and light green parts of leek.