Cut up bread and allow to dry out on the counter for at least 24 hours or bake in the oven at 300 degrees for about 20 minutes, or until hardened.
Prepare vegetables. In a large sauté pan, heat olive oil. Add in onion, carrots, celery, and garlic. Cook on medium heat for about 8 minutes. Meanwhile, preheat oven to 375 degrees.
Into an 8"x10" pan (or something similar), add bread, cooked vegetables, kale, cranberries, walnuts, fresh herbs, salt, and pepper. Stir together until evenly combined.
Pour stock over stuffing and stir again to evenly coat. Drizzle the top with olive oil.
Bake for 30 minutes until golden (or use as stuffing for the turkey). Serve warm.