"Miles Standish" Stuffing

Total Time:
1 hr 20 min
20 min
1 hr

12 to 16 servings

  • 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
  • Preheat the oven to 375 degrees F. Melt 2 tablespoons butter in a large skillet over medium heat. Add the onions and celery and cook until translucent, about 5 minutes. Transfer the contents to a bowl and set aside.

  • Arrange the bread slices in a single layer on a baking sheet and toast in the oven, turning once, until light brown. While the toast is hot, lightly spread both sides with butter. Cut the toast into 1-inch squares and transfer to a large bowl. Add salt and pepper to taste, then add the thyme, sage and rosemary. Toss and set aside.

  • 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. Drain on paper towels. Add the sausage to the skillet and cook, stirring, until browned, about 10 minutes.

  • Add the celery and onion mixture, pepperoni, sausage and mozzarella to the bowl with the bread. Mix to combine, then add the chicken stock to moisten all of the ingredients; toss.

  • Pour the mixture into a 3-quart baking dish and cover with foil. Bake 30 minutes, then remove the foil and continue baking until golden brown, about 20 more minutes.

  • Photograph by Linda Pugliese

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