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1
Preheat the oven to 300.
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2
Spread the bread on a large rimmed baking sheet and bake for 10 minutes, or until slightly crisp.
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3
Let cool; transfer to a large bowl.
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4
In a large saucepan, combine the ham hock, thyme sprigs, garlic, bay leaf and water and bring to a boil.
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5
Cover and simmer over moderately low heat until the hock meat is very tender, about 1 1/4 hours.
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6
Remove the hock from the saucepan; pull off and coarsely shred the meat and discard the fat.
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7
Strain the broth and skim off the fat.
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8
You should have about 2 cups of the ham broth.
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9
Meanwhile, in a large, deep skillet, cook the bacon and andouille over moderately high heat, stirring occasionally, until browned, about 10 minutes.
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10
Using a slotted spoon, transfer the meats to a plate.
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11
Pour off all but 2 tablespoons of the fat in the skillet.
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12
Add the onion and chopped thyme to the skillet and cook over moderate heat, stirring occasionally, until the onion is softened, about 10 minutes.
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13
Add the wine and cook until almost evaporated, about 10 minutes.
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14
Preheat the oven to 350.
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15
Return the bacon and sausage to the skillet.
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16
Add the shredded hock meat, sauerkraut and caraway seeds and cook over moderate heat for 5 minutes, stirring frequently.
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17
Add 1 cup of the ham broth and simmer for 5 minutes.
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18
Stir in the butter until melted.
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19
Add the mixture in the skillet to the bread cubes and toss to combine.
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20
Add the remaining 1 cup of ham broth and the Rich Turkey Stock and toss.
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21
Season with salt and pepper and let cool, then stir in the eggs.
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22
Generously butter a shallow 3-quart baking dish.
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23
Spread the stuffing in the dish in an even layer.
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24
Cover with buttered foil.
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25
Bake the bread pudding for 30 minutes.
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26
Remove the foil and bake for 30 minutes, or until the center is cooked through and the top is crisp.
