True Pilgrim Stuffing Recipe -

True Pilgrim Stuffing

Recipe by  

"I am a direct descendent of the Linells who came across on the Mayflower. Our family has always had the absolute most awesome stuffing, and I finally got the recipe handed down to me. It's so good I can't keep it a secret. Try it once and you'll agree it's the best you ever had, and it's so easy to make."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 20 mins

    1 hr 40 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt the butter in a Dutch oven over medium-low heat, and cook and stir the celery and onion for 8 to 10 minutes, until the onion is translucent.
  3. In a separate skillet, cook and stir the ground beef and sausage over medium heat until the meat is browned and no longer pink inside, about 10 minutes. Drain the excess grease from the meat.
  4. Place the cubed white bread into the Dutch oven with the butter, celery, and onion, add the cooked meat, and lightly stir to mix well.
  5. Bake in the preheated oven until evenly browned, about 1 hour.
Kitchen-Friendly View


  • Editor's Note
  • Find more great tips on how to make stuffing and safely stuff a turkey in our Stuffing and Dressing article.

Reviews More Reviews

Aug 06, 2010

I made this last thanksgiving and it was the best I had ever had! It tastes absolutely delious!

Nov 22, 2011

Similar to my Grandmother's recipe that I have used for 30 years. Our version does not use Sausage and adds an egg to hold it all together. Ours also, does not use butter, because hamburger is enough fat. :) Can be baked outside of the turkey, just add a bit of broth. Simple, tasty. Add your own variations! Delish!

Dec 31, 2011

Made this for Christmas and everyone loved it! This one os a keeper! I added a bit of my leftover primerib juice in it and it was amazing!

Nov 27, 2011

Very easy recipe. I will make this dish every Thanksgiving from now on.

Nov 13, 2012

It was delicious. Make sure you have a big enough pot/dutch oven. If yours is too small, I'd STRONGLY suggest cutting back on the butter. BUt other than that, fantastic.

Aug 06, 2012

WOW!! Great Stuffing Recipe! My husband who always passes on stuffing, ate 2 GIANT helpings. This one is such a keeper!

Nov 30, 2014

I followed as directed. Has great flavor but very greasy/buttery.

Dec 07, 2012

I hate it when people review a recipe and then completely change it. I'm sure this recipe is absolutely delicious just as it's written. With that said, I just want to say that I did make a couple of changes to lighten it up just a bit and only dirty one pot. I melted 2 sticks of butter in a Dutch oven and added the celery and onion. After about 5 minutes I added 1 pound of ground white chicken and continued cooking until the chicken was done and the celery and onion were clear. I stirred in one 14 ounce bag of herb stuffing and one can of reduced sodium chicken broth. You can add a little hot water if it is still too dry (I personally like really moist dressing). I also added a bit of pepper. You can serve it as is or put it in the oven if you like it browned. This version, too, was delicious. Thanks, Michelle, for sharing this great recipe.


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  • Calories
  • 811 kcal
  • 41%
  • Carbohydrates
  • 31.1 g
  • 10%
  • Cholesterol
  • 189 mg
  • 63%
  • Fat
  • 66.8 g
  • 103%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 22.2 g
  • 44%
  • Sodium
  • 1257 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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