Preheat the oven to 400 degrees F.
Place the cubed bread on 2 sheet trays and toast for 15 minutes, rotating the pans halfway through and tossing the cubes. Add the bread to a large bowl.
Add the oil to a large saute pan or high-sided rondeau over medium-high heat. Once hot, add the sausage and cook, stirring and breaking it up with the back of a wooden spoon, until browned, about 5 minutes. Remove the sausage with a slotted spoon to the bowl with the bread.
Add the celery, fennel
and saute until soft, 5 to 6 minutes more. Season the mixture with salt and pepper and toss in the rosemary and garlic. Saute until fragrant, about 2 minutes. Add the kale by handfuls and saute until wilted, 2 to 3 minutes more. Pour in the wine
and scrape up any browned bits from the bottom of the pan. Reduce the wine by half. Add the mixture directly to the bowl with the bread.
Pour the stock
in a measuring cup and mix in the eggs
. Add the stock mixture, pine nuts
and red pepper flakes
to the bowl with the bread and mix together.
Add the stuffing
to a buttered casserole dish
(or loosely stuff the cavity of your turkey
with it). If baking in the casserole, bake off at 350 degrees F for 35 minutes.