"Miles Standish" Stuffing Recipe

Name: "Miles Standish" Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter, plus more for the bread; 3 onions, halved and cut into thin slices; 8 stalks celery, cut into thin slices; 12 slices white sandwich bread; Kosher salt and freshly ground white pepper; 2 tablespoons fresh thyme; 10 fresh sage leaves, cut into thin strips; 1 teaspoon dried rosemary; 10 ounces pepperoni, skin removed, cut into small cubes; 1 pound bulk pork breakfast sausage; 1 pound mozzarella cheese, cut into 3/4-inch cubes; 1 cup low-sodium chicken stock, heated

Servings: persons

3 tablespoons unsalted butter, plus more for the bread
3 onions, halved and cut into thin slices
8 stalks celery, cut into thin slices
12 slices white sandwich bread
Kosher salt and freshly ground white pepper
2 tablespoons fresh thyme
10 fresh sage leaves, cut into thin strips
1 teaspoon dried rosemary
10 ounces pepperoni, skin removed, cut into small cubes
1 pound bulk pork breakfast sausage
1 pound mozzarella cheese, cut into 3/4-inch cubes
1 cup low-sodium chicken stock, heated

1
Preheat the oven to 375 degrees F. Melt 2 tablespoons butter in a large skillet over medium heat.
2
Add the onions and celery and cook until translucent, about 5 minutes.
3
Transfer the contents to a bowl and set aside.
4
Arrange the bread slices in a single layer on a baking sheet and toast in the oven, turning once, until light brown.
5
While the toast is hot, lightly spread both sides with butter.
6
Cut the toast into 1-inch squares and transfer to a large bowl.
7
Add salt and pepper to taste, then add the thyme, sage and rosemary.
8
Toss and set aside.
9
Heat a large skillet over high heat; add the remaining 1 tablespoon butter, then add the pepperoni pieces and cook, stirring, 2 to 3 minutes.
10
Drain on paper towels.
11
Add the sausage to the skillet and cook, stirring, until browned, about 10 minutes.
12
Add the celery and onion mixture, pepperoni, sausage and mozzarella to the bowl with the bread.
13
Mix to combine, then add the chicken stock to moisten all of the ingredients; toss.
14
Pour the mixture into a 3-quart baking dish and cover with foil.
15
Bake 30 minutes, then remove the foil and continue baking until golden brown, about 20 more minutes.
16
Photograph by Linda Pugliese

859

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons unsalted butter, plus more for the bread, 3 onions, halved and cut into thin slices, 8 stalks celery, cut into thin slices, 12 slices white sandwich bread, and more.

Yes, "Miles Standish" Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

"Miles Standish" Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions