This dressing is so good and so pretty that it may soon become your favorite choice for Thanksgiving.

7 tablespoons butter
4 cups chopped onions
2 cups chopped celery
6 cups thinly sliced kale
1/4 cup chopped fresh sage
1 tablespoon packaged poultry seasoning (reduce to 1 teaspoon if using packaged stuffing mix)
1 teaspoon salt
3/4 teaspoon pepper
10 cups coarsely crumbled day-old corn bread or packaged corn bread stuffing mix
1 cup dried cranberries
1 cup lower-sodium chicken broth (use about 1 1/4 cups if using stuffing mix)

1. Heat oven to 325ºF. Spray 3-quart casserole dish with nonstick cooking spray.

2. Melt butter in large skillet over medium-high heat. Add onions and celery; cook and stir 5 minutes or until tender. Add kale; cook 5 minutes or until wilted, stirring frequently. Stir in sage, poultry seasoning, salt and pepper. Combine corn bread and cranberries in large bowl; stir in onion mixture and broth.

3. Place dressing in dish; cover with foil. (Dressing can be made 4 hours ahead; refrigerate.) Bake, alongside turkey, during last 45 to 60 minutes of turkey baking time, removing foil during last 15 minutes to crisp top of dressing.

8 servings