Preheat the oven to 400 F. Spray a 9×13 baking dish with cooking spray.

Using a sharp knife, cut the bread into 1-inch pieces and add to a large bowl. Set aside.

Roughly chop the walnuts. Add to a large pan over medium heat and toast, stirring constantly, for about 5 minutes, until brown and fragrant. Remove walnuts from the pan and set aside.

Add 2 tablespoons of olive oil to the pan over medium heat. Add the onion, celery, and garlic. Sauté, stirring occasionally, for about 5-8 minutes, until soft and fragrant.

Add the white wine and brown sugar to the pan and cook, stirring occasionally, until the wine is almost evaporated.

Roughly chop the kale. Add kale, salt, and pepper to the pan and cook, stirring occasionally, until kale has wilted considerably. Turn off the heat.

Pour the kale mixture into the large bowl with the bread. Add the toasted walnuts and cranberries, reserving some for the top of the stuffing. Mix to combine.

In a separate bowl, mix the eggs and vegetable broth. Pour over the bread, kale, and walnut mixture and toss to combine, so that the bread is moistened. Note: if bread looks dry, add more vegetable broth.

Pour mixture into the baking dish. Drizzle with remaining 2 tablespoons of olive oil and top with reserved toasted walnuts and cranberries. Cover the baking dish with foil.

Bake in the preheated oven for 35 minute. Then, turn the heat up to 425 and bake for an additional 15 minutes - removing the foil for the last 5 minutes.