In a large Dutch oven, over medium-high heat add the bacon and cooked until just crispy.
Add the chopped onions and cook until softened, about 5 minutes.
Stir in the chopped kale, raisins, sage, salt and pepper and cook until kale softens, approximately 5-7 minutes.
Stir in the bread cubes and mix until ingredients are combined.
Stir in broth, reduce heat to low and cook covered for 20 minutes.
You can also transfer stuffing, after broth is added, to an oven-safe dish and cook covered at 350ºF for 20 minutes.