Preheat oven to 325 degrees F.
Toast bread cubes for 10 to 15 minutes until golden. Transfer to bowl. Raise oven heat to 425 degrees F.
Saute ham, in a skillet over medium heat, until brown, about 5 to 10 minutes. Transfer meat to bread bowl.
In same skillet, melt butter. Add onions, and celery to skillet. Saute until soft, about 10 minutes. Combine softened vegetables, herbs, spices, with bread meat mixture. Add just enough stock to moisten bread mixture. Pack the neck and cavity loosely with stuffing, folding the neck skin under and fastening with a skewer. Or lightly pack stuffing into large stoneware baking dish.
For a stuffed bird: Roast turkey at 425 degrees for 30 minutes, then turn oven down to 325 and roast bird for 15 minutes per pound, or until turkey temperature reaches 180 degrees and juices run clear when thigh is pierced.
For loose stuffing: Drizzle with stock, cover, and bake for 1 hour. Uncover and bake an additional 1/2 hour.
Recipe courtesy of Marie Ostrosky