Sausage-Maple Bread Stuffing

Sausage-Maple Bread Stuffing
Photo by Scott Phillips


  • 1-½ lb. dense, chewy bread, cut into ¾-inch cubes (about 13 cups)
  • 1 smoked ham hock (about 1 lb.)
  • 1/3 cup maple syrup
  • 7-½ cups low-salt chicken broth
  • 1/3 cup chopped fresh thyme leaves (from about 1 oz. thyme sprigs)
  • 3 cups medium-diced celery (6 large stalks)
  • 1 lb. bulk pork breakfast sausage
  • + 7 more ingredients
    • 2 bay leaves
    • 5 oz. (10 Tbs.) unsalted butter, softened
    • 3 cups medium-diced yellow onion (2 medium)
    • Kosher salt
    • 1/3 cup chopped fresh sage leaves (from about ¾ oz. sage sprigs)
    • 1-½ tsp. freshly ground black pepper
    • ¾ tsp. poultry seasoning

Lay the bread cubes in a single layer on two baking sheets. Leave out to dry completely at room temperature, tossing once or twice, for about 2 days. Position a rack in the center of the oven and heat the oven to 375°F. In a heavy-based, 8-qt. stockpot or Dutch oven, melt 5 Tbs. of the butter o...

View full recipe at Fine Cooking


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