Heat oven to 300F.

Spread bread cubes out on a large baking sheets and bake, stirring once, until dried but not browned, 15 to 20 minutes.

Transfer to a large bowl.

Meanwhile, in a large skillet, heat oil over medium-high heat.

Add sausage and cook, breaking up chunks with the side of a spoon, until browned, about 6 minutes.

Transfer sausage to bowl with bread with a slotted spoon.

Return skillet to medium heat and add half the kale and 1/4 cup water.

Cook, stirring, until kale is wilted; stir in remaining kale.

Continue to cook, stirring frequently, until kale is tender, about 8 minutes, adding more water by tablespoons if necessary.

Add onion, garlic, celery and 3 tablespoons butter and cook until vegetables are tender, about 6 minutes.

Stir in apples and cook 3 minutes.

Scrape vegetable mixture into bowl with bread and toss.

Add broth, thyme, salt and pepper and toss again.

Preheat oven to 350F. Use remaining 2 tablespoons butter to coat a casserole dish.

Transfer stuffing to casserole dish and bake until lightly browned and crisp on top, 50 to 60 minutes.