1. Make the Garlic Breadcrumbs
Preheat the oven to 375°F (190°C).
In a large bowl, combine the torn bread pieces with 4 tablespoons olive oil and the minced garlic. Gently squeeze the bread with your hands to help it absorb the oil.
Spread onto a baking sheet and bake for about 15 minutes, stirring a couple of times, until chewy with crispy edges. Let cool, then transfer to a large mixing bowl.

2. Blanch the Kale
Bring a pot of salted water to a boil. Add the kale and blanch until just tender.
Drain, cool, and squeeze out any excess water. Roughly chop and set aside.

3. Sauté Aromatics and Kale
In a Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add the rosemary sprigs and chilis, cooking for 1 minute.
Reduce heat to medium-low, then add the sliced onions, thyme, salt, and pepper. Cook for 10 minutes, stirring often, until soft and beginning to brown.
Add the chopped kale and more salt if needed. Cook for about 15 minutes until everything is soft and well combined. Remove and discard the rosemary stems.

4. Combine with Croutons
Pour the kale-onion mixture over the prepared croutons. Gently mix everything together.

5. Deglaze and Add Stock
In the same Dutch oven, pour in the Madeira wine. Bring to a boil and reduce by half.
Add the vegetable stock and bring to a boil. Carefully pour the hot liquid over the crouton and kale mixture. Stir to combine.

6. Toast Chestnuts and Sage
Return the Dutch oven to the stove. Add 4 tablespoons butter. Once it begins to foam, add the chestnuts. Season with salt and pepper and cook for about 4 minutes until golden and the butter is browned.
Add the sage leaves, stir to coat, and pour over the crouton mixture. Combine well.

7. Bake the Stuffing
Transfer the mixture to an oven-safe baking dish. Cover with foil and bake for 40 minutes.
Remove the foil, dot the top with the remaining 2 tablespoons of butter, and bake uncovered for an additional 20 minutes until golden and crisp on top.