Cube the bread and spread onto a cookie sheet. Dry out in a 400-degree oven for 10 minutes. Remove from oven and place the bread in a large bowl.

In a large skillet, brown the pancetta over medium-high heat. Add the onion, fennel, poblano, garlic, mushrooms, sage and Zestuous Poultry Powder and sauté, until tender.

Add in the butter, mustard and salt and stir until melted. Add the chicken broth.

Pour the vegetable and broth mixture into the bowl of bread cubes. Toss gently to coat. Mix in the kale. Pour into a greased 13 x 9 pan and bake covered in a 375-degree oven for 45 minutes. Uncover and bake for an additional 15 minutes to brown.