Bread, dense, cut into ¾-inch cubes about 13 cups (3 ½ liters)
Butter, softened 5 oz. or 10 Tbsp (140g)
Thyme, fresh, chopped 1/3 cup (90ml)
Sage, fresh, chopped 1/3 cup (90ml)
Yellow onions, diced 3 cups (720ml)
Celery stalks, diced 3 cups (6 large stalks)
Chicken stock (maggi) 7 ½ cups (1lt 800ml)
Bay leaves 2 each
Ham Hock, smoked 1 each about 1lb (500g)
Ground Pork sausage 1 lb (500g)
Maple syrup 1/3 cup (90ml)
Ground Black Pepper 1 ½ tsp
Salt (may not be needed if chicken stock is salty) to taste
Options:
The bread can be dried weeks in advance, bagged, frozen, and then thawed when ready to use. The stuffing can be made (but not baked) up to 2 days ahead and refrigerated, covered.
From: L'Assiette de Paris