Holly’s Pilgrim Stuffing Recipe

  • Makes: Makes enough to stuff two 12-15 pound turkeys or 1 9X13 pan (12-16 Servings)
  • Ready In: 2 hrs 15 mins
  • Prep Time: 1 hr 30 mins
  • Cook Time: 45 mins

The better the bread that you use, the better the stuffing will be. Choose bread that is savory or

neutral, not sweet. Ask a friend to help and make a lot – it is so good.

    Nutritional Information (per serving)

  • Calories: 129
  • Fat: 6g
  • Protein: 3g
  • Sodium: 75mg
  • Carbohydrates: 15g
  • Fiber: 2g
  • Sugar: 3g


  1. 8-10 whole chestnuts
    8 tablespoons unsalted butter
    1 onion, chopped
    1 loaf whole grain bread
    3-4 stalks celery, chopped
    1 apple, chopped
    1 cup fresh cranberries
    Fresh thyme
    Fresh marjoram
    Fresh sage (lots), chopped
    Black pepper (lots)
    Sea salt


    1. Preheat oven to 400 degrees F.
    2. Cut an x on the flat side of each chestnut. Place in a baking dish and bake about 20 minutes, until the shell comes away from the meat. Set aside and let cool.
    3. Melt butter in a large skillet. Add onions and sauté until soft.
    4. Cut bread into small cubes and place in a large bowl.
    5. Add celery, apples, cranberries, and toss.
    6. Add butter and onions and work fat into the bread mixture.
    7. Put ¼ - ½ cup hot water into skillet used for butter and onion and heat water. Pour this over bread mixture and work in with hands.
    8. Peel chestnuts, cut into pieces and add.
    9. Add all herbs, salt and pepper.
    10. Taste the mixture. Make sure the taste pleases you. If needed add more seasonings.
    11. Stuffing is ready to be put into the turkey cavity.
    12. You can also put it in a covered 9x13 baking dish and bake at 350 degrees F. for about 45 minutes to use as a side dish.

    Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008).

Cynthia Lair

Cynthia is an Assistant Professor and Culinary Curriculum Director at Bastyr University. She is also the host of the online cooking show Cookus Interruptus featuring over 170 recipes and the author of Feeding the Whole Family and the new Feeding the Young Athlete. Watch her TEDx talk How to Cut an Onion!

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