I am an immediate relative of the Linells who arrived on the Mayflower. I finally received the recipe for the really fantastic stuffing that has always been a staple in our family. I can’t keep it a secret since it’s so fantastic. You’ll agree after trying it once that it’s the greatest you’ve ever eaten because it’s so simple to create.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 cups butter
- 1 stalk celery, chopped
- 1 large onion, chopped
- 1 pound ground beef
- 1 pound bulk pork breakfast sausage
- 1 loaf loaf of white bread, cubed
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- Bake in the preheated oven until evenly browned, about 1 hour.
- Find more great tips on how to make stuffing and safely stuff a turkey in our Stuffing and Dressing article.
Nutrition Facts
| Calories | 811 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 189 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 36 g |
| Sodium | 1257 mg |
| Sugars | 3 g |
| Fat | 67 g |
| Unsaturated Fat | 0 g |
Reviews
Love love love!
This is what we make every year. I don’t add sausage or butter just the ground beef and poultry seasoning, garlic , salt and pepper. We mix it up raw and stuff it to the turkey. It comes out nice and moist
Very good but the Pilgrims must have liked things very bland. There is no seasoning what so ever in this dish. I added salt and pepper, sage, parsley and oregano. Will make it again
I made this for Thanksgiving where I was invited to and it was a hit. I had to use Turkey sausage because some people don’t eat pork but it was still delicious. I did add a bit of rosemary and garlic powder for taste to the meat mixture. It was a hit and was asked to bring it again next Thanksgiving.
Boring, this is about as boring as stuffing can get before you can call it “diner” food. My family came here from Tuscany in the 30’s to expand their business and thankfully they packed their cooking talents. Our stuffing blows this out of the water, maybe I’ll post it. You can somewhat fix this greasy, bland stuffing by using mild Italian sausage, 1/2 tsp crushed red pepper, and French bread and it will jump it two stars.
Hey everyone, I’m going to make this today for Thanksgiving tomorrow. I’m wondering if the bread is supposed to be stale or not? I left my loaf out overnight just to be sure but if not I can always get another loaf. Help, what do I do!?
Pretty good. much better than box stuff
I am about to make this recipe for the third time. Each time I have made it I’ve been told by at least one person that it’s the best stuffing they’ve ever had. My husband doesn’t like to find the tiniest piece of onion in anything so I chop the onion into a puree before using. Everyone still gets all the flavor and my husband is a very happy man!!! Thanks for the great recipe. I will continue to use it for years to come!
I followed as directed. Has great flavor but very greasy/buttery.
While I’m sure this recipe is absolutely delicious just as it’s written, 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.
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.
WOW!! Great Stuffing Recipe! My husband who always passes on stuffing, ate 2 GIANT helpings. This one is such a keeper!
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!
Very easy recipe. I will make this dish every Thanksgiving from now on.
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!
I made this last thanksgiving and it was the best I had ever had! It tastes absolutely delious!