This recipe is also from the HEB Texas Life Magazine.
Sausage and Kale Stuffing
1 pkg Fresh maple pork Sausage or Turkey Sausage (or if you want the flavor of pork sausage you can use this as well)
3 cups kale, roughtly chopped in 2 inch pieces
1 pkg Corn Bread Stuffing
1 cup raisins (optional)
5 cups chicken broth
salt and pepper to taste
1 tablespoons pecan halves
Heat a heavy bottom skillet 2 minutes on medium-high heat. Add sausage and saute until cooked through, about 7 minutes.
Add kale and cook an additional 3 minutes. Fold in corn bread stuffing, raisins, and chicken broth, and cook an additional 2 minutes or until stuffing is moist. Season to taste with salt and pepper.
Garnish with pecans.