1. Cut cornbread into 1/2-inch cubes. Place on baking sheet. Leave in cold oven overnight to dry, or cook in 200° F oven for 1 hour. Set aside. 
2. Split sausage in half lengthwise and then into fourths. Chop into 1/2-inch pieces. Heat large skillet over medium heat. Add 1 tablespoon butter and sausage pieces. Cook sausage until crispy on edges, about 5 to 10 minutes. Remove sausage; set aside. 
3. In the same skillet, add 3 tablespoons butter. Sauté onion and celery over medium heat. Cook until translucent, about 7 minutes. Add sage, thyme and kale. Cook until kale is just wilted, about 2 minutes. Turn off heat. Add black-eyed peas, corn, salt and pepper. Stir to combine. Add sausage back to pan. 
4. In a large bowl, whisk together egg and 1 cup broth. Add cornbread and all of sautéed mixture. Gently toss with spatula to combine. Drizzle in remaining broth, as needed. Cornbread should be moist, but not too wet. Transfer mixture to greased 9 x 13 baking dish. Melt remaining butter. Brush over the top. Bake at 350° F for 30 to 40 minutes. 
5. Note: Dressing can be made a day ahead of time and refrigerated. Do not bake until ready to serve. Bring to room temperature before baking.

Calories: 309, Fat: 20 g (8 g Saturated Fat), Cholesterol: 61 mg, Sodium: 647 mg, Carbohydrates: 30 g, Fiber: 9 g, Protein: 16 g.