Cut the cornbread into 1/2-inch cubes and toast in a 350 F oven for 10 minutes, flip, and toast for 10 minutes more or until cubes look toasted and golden. Let the cubes cool slightly, and then place in a large mixing bowl. Turn the oven heat up to 375°F. Butter a 9 x 13-inch baking dish with 1 tablespoon butter. Set aside. Set a large, deep-sided skillet over medium-high heat. Add the pecan oil and then sausage. Use a wooden spoon to break sausage into smaller chunks as it cooks. Cook until the sausage is nicely browned on all sides, 7 to 10 minutes. Transfer the sausage to a bowl and pour off any excess fat. Turn the heat to medium and add 4 tablespoons of butter. Add onions, celery, and a pinch of salt. Cook for 7 minutes or until very tender and fragrant. Add garlic and kale and cook 1 minute more. Combine the cornbread, sausage, and onion mixture. Salt to taste. Combine herbs, eggs, and stock into a medium-size bowl and whisk till combined. Pour the egg mixture over the cornbread mixture, stirring to combine. Some of the cornbread will crumble, which is fine. Spoon stuffing into the buttered baking dish. Bake stuffing, 35 to 45 minutes, or when a thermometer consistently reads 165 F when inserted into the stuffing. Serve hot.