Preheat oven to 350 degrees F. Place cubed bread on a large baking sheet and cook 10-12 minutes, until bread is dry and toasted. Set aside.
In a high-sided 12-inch skillet set over medium heat add sausage and bacon. Cook until the bacon is slightly crisp and the sausage is no longer pink, about 10 minutes. Make sure to crumble the sausage as it cooks.
Add celery, shallots, poultry seasoning, garlic powder, black pepper, and salt. Cook until celery and shallots are soft, about 5 minutes.
Add kale and cook just until kale starts to soften about 2 minutes.
Pour in 2 cups chicken stock and scrape any brown bits from the bottom of the pan.
Remove the pan from the stove and stir in the bread until the bread is moist.
Add additional stock, if needed, to reach the desired moisture level in the stuffing.
Pour mixture into a 9x13-inch baking dish.
Cover stuffing with foil or a lid and bake for 30 minutes.
Remove the foil cover and bake for 30 minutes more or until the top of the stuffing is crispy and golden brown.