Leftover cornbread, one final harvest of the garden kale, and BACON.  How can you resist the bacon? A simple dish that uses up some of the food that has been sitting around my kitchen.  Think of it as practice for Thanksgiving in a couple weeks.

Ingredients:

• diced Cornbread
• Kale
• 3-4 diced strips of Bacon
• 1-2 tbsp Worcestershire Sauce
• 1/2 diced Onion
• 1 cup Hard Cider (or chicken broth)
• 2 tbsp diced Butter
• Salt and Pepper for seasoning

Directions:

1. Preheat the oven to 350 F (~176 C)
2. Grease a oven-safe casserole dish.
3. Place the bacon in a hot cast-iron skillet, and allow it to crisp slightly.
4. Add the kale and onions.  The kale will wilt when cooked so you may need to added it into the skillet in two or three phases.
5. Drizzle the Worcestershire sauce over the kale.
6. Continue to cook the kale, onions, and bacon for another 2-3 minutes stirring occasionally.
7. Arrange half of the cornbread into the bottom of the greased casserole dish.
8. Spoon the kale mixture over the cornbread.
9. Arrange the second half of the cornbread over the kale mixture.
10. Pour the hard cider over the casserole.
11. Arrange the diced butter around the top of the stuffing.
12. Season with salt and pepper.
13. Bake for about 45 minutes.