Sausage Maple Bread Stuffing

My Favorite Thanksgiving Side: Sausage Maple Bread Stuffing

Thanksgiving is my absolute favorite holiday. It's not just about the turkey (though, let's be honest, the turkey is pretty amazing!), it's about the entire feast – the warmth of the gathering, the laughter shared with loved ones, and, of course, the delicious food. And in that delicious food lineup, my Sausage Maple Bread Stuffing reigns supreme. It's a twist on a classic, elevating the humble bread stuffing into something truly special.

This recipe isn't just a side dish; it's a culinary journey. It starts with patiently drying out the bread cubes – a process that might seem tedious, but it's crucial for preventing a soggy stuffing. The wait is worth it, I promise! The aroma that wafts from the oven as the stuffing bakes is intoxicating – a blend of savory sausage, sweet maple, and fragrant herbs. This is a stuffing that demands attention; it isn't hiding in the background. It stands proudly on the Thanksgiving table, a beacon of warmth and flavor.

I’ve adapted this recipe from a beloved Thanksgiving magazine feature, "Thanksgiving in a Dish", and tweaked it over the years to reflect my preferences. I use sourdough bread for its complex tang and chewy texture, a wonderful counterpoint to the rich sausage and maple syrup. The fresh sage and thyme add depth, while the poultry seasoning provides a subtle, classic Thanksgiving touch. The ham hock adds a touch of unexpected savory richness; its flavor melds perfectly with everything else.

The process itself is quite therapeutic. The slow simmering of the broth, the careful chopping of the sausage and ham, and finally, the moment when the stuffing goes into the oven and the house fills with its wonderful aroma – it's like a culinary meditation. Each step is filled with anticipation, and the final product is a delicious reward for all the effort.

I often make this stuffing a day or two in advance, storing it in the refrigerator until baking. This allows me to focus on other parts of the Thanksgiving feast without feeling stressed on the day itself. The flavors actually deepen with time, making it even better the next day. This preparation strategy is a game changer for busy home cooks, and I highly recommend it.

But beyond the culinary aspects, this stuffing represents something more. It's a labor of love, a tangible expression of my gratitude for the people I share this holiday with. The act of creating something delicious and meaningful for my family and friends brings me immense joy. It’s a comforting ritual, an opportunity to connect with culinary traditions, and a perfect complement to the joyful chaos of Thanksgiving.

So, this Thanksgiving, don’t settle for plain stuffing. Elevate your Thanksgiving feast with my Sausage Maple Bread Stuffing. The aroma alone is worth the effort, but the taste? That’s an experience you won’t soon forget. The recipe may seem a bit involved, but trust me, every step, every minute spent is worth it for the final, glorious result. And, like any good recipe, don't be afraid to adjust it to your own liking. Experiment with different herbs, types of sausage, or even add some cranberries for a festive twist! Happy Thanksgiving!

Ingredients:

Note: This blog post intentionally omits the nutrition facts and the step-by-step instructions as requested. The focus is on the experience and the story behind the recipe.

Step-by-step

• Lay the bread cubes in a single layer on two baking sheets. Leave out to dry completely, tossing once or twice, for one to two days. (You can do this weeks in advance and just freeze the stale bread cubes until you are ready to use them.)
• Position a rack in the center of the oven and preheat the oven to 375*.
• In a heavy, 8 qt. stockpot or Dutch oven, melt 5 Tbsp. of the butter over medium heat. When it begins to foam, add the sage, thyme and poultry seasoning. Stir the herbs to coat them with the butter and cook until fragrant, about 30-60 seconds. Stir in the onions and celery and cook, until softened, about 15 minutes. Add the chicken broth, bay leaves, and ham hock. Bring to a boil over high heat. Reduce the heat to medium-low and let simmer, until the liquid reduces by one-third, about 30 minutes.
• Break the sausage up into quarter sized pieces and lay the pieces out on a foil lined baking sheet. Roast until cooked through, about 15 minutes. Let cool, and then chop the pieces of sausage into smaller chunks.
• Add the sausage to the broth mixture and simmer, just about 5 minutes, to allow the flavors to blend. Remove the ham hock and bay leaves. Discard the bay leaves and let the ham hock cool a bit on the side. Stir the dried bread, several cups at a time, into the broth until all of the broth is absorbed and the bread cubes are well moistened. Stir in the maple syrup, pepper, and the remaining 5 Tbsp. of butter.
• Once the ham hock has cooled, pick off the meat (if there is any), chop it into small pieces and add it to the stuffing. Season to taste with salt, if necessary. (Depending on the sausage and the ham hock, it may be salted enough.)
• Transfer to a 9x13 inch baking dish and, if baking right away, bake uncovered at 375* until heated through and crisp on top. About 20 minutes if freshly made, or 30-40 if made ahead. Can be made up to baking point two days ahead, covered and refrigerated until baking time. Serves 12