准备

• 将面包块单层放在两个烤盘上。在室温下完全干燥，扔一次或两次，约2天。
• 将架子放在烤箱的中心，然后将烤箱加热至375°F。
• In a heavy-based, 8-qt. stockpot or Dutch oven, melt 5 Tbs. of the butter over medium heat until it begins to foam. Stir in the thyme, sage, and poultry seasoning and cook just enough to coat the herbs and season the butter, 30 to 60 seconds. Stir in the onions and celery and cook, stirring occasionally, until soft and fragrant, about 15 minutes. Add the chicken broth, bay leaves, and ham hock and bring to a boil over high heat. Reduce the heat to medium low and simmer until the liquid reduces by one-third, about 30 minutes.
• Meanwhile, put the sausage on a rimmed baking sheet and break it into quarter-size chunks. Roast until cooked through, about 15 minutes. Let cool, and then chop the sausage into smaller bits.
• 将香肠添加到肉汤中，然后小火煮，以便使口味融合约5分钟。卸下火腿霍克和月桂叶。丢弃海湾的叶子，将霍克放在一边冷却。一次将干面包搅拌到肉汤中，直到吸收所有汤并润湿面包块。搅拌枫糖浆，胡椒粉和剩余的5汤匙。牛油。
• 当跳动足够凉爽时，摘下肉，将其切成小块，然后添加到馅料中。如有必要，可以用盐调味（取决于香肠和火腿啤酒，两者都咸，可能已经足够了）。
• 将馅料转移到9×13英寸的烤盘上，在375°F上烘烤直至加热并在顶部酥脆，如果新鲜制作约20分钟，或者在前方制造大约30分钟。

提前提示

面包可以提前几周干燥，装袋，冷冻，然后在准备使用时解冻。可以提前两天（但不烘烤）馅料，并冷藏，覆盖。