Country Bread Stuffing with Goat Cheese Kale and Bacon

Ingredients

• 3 tablespoons unsalted butter, plus more for buttering baking dish
• 5 tablespoons canola oil
• 1 large loaf day-old country bread, cut into 1-inch cubes
• Pinch of red pepper flakes
• 1 pound Tuscan kale, stems removed and leaves torn or coarsely chopped
• 1 pound Tuscan kale, stems removed and leaves torn or coarsely chopped
• 2 large eggs
• 4 to 7 cups homemade chicken stock
• 8 ounces goat cheese, cut into small pieces
• 1/2 cup fresh flat-leaf parsley leaves, coarsely chopped
• 3 tablespoons finely chopped fresh sage
• About 1 tablespoon honey, optional
• Kosher salt and freshly ground black pepper
• 1 pound double-smoked slab bacon, cut into small strips
• 2 medium carrots, peeled and finely diced
• 2 medium stalks celery, finely diced
• 1 medium Spanish onion, finely diced
• 3 cloves garlic, finely chopped

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