Sausage-Maple Bread Stuffing

Ingredients

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

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