Our editor’s husband, who is obviously of Italian descent, claims this stuffing has its name because it was served aboard the Mayflower as it sailed west. He maintains it contains the Puritans’ two favorite staples: pepperoni and mozzarella. Whatever its origins, this stuffing is a real victory for an American holiday.This recipe yields enough to stuff a 25-pound turkey with a little left over for baking.
Toast until golden brown:
      1 pound sliced fluffy white sandwich bread
Spread 1 side of each toasted slice with:
      Butter
Cut into 1/2-inch cubes and turn into a large bowl. Toss with:
      Generous sprinkling of salt and ground black pepper
      2 tablespoons dried thyme
      1 tablespoon dried sage
      2 teaspoons dried rosemary
Heat in a large skillet over medium-high heat until the foam subsides:
      8 tablespoons unsalted butter
Add and cook, stirring, until tender, about 7 minutes:
      2 cups sliced onions
      2 cups thinly sliced celery
Stir into the bread cubes and toss until well combined. Return the skillet to the stove and heat over medium-high heat until the foam subsides:
      2 tablespoons unsalted butter
Add and cook, stirring, until browned, about 5 minutes:
      1 turkey heart, cut into 1/2-inch cubes
      1 turkey gizzard, cut into 1/2-inch cubes
      Salt and ground black pepper to taste
Add the bread cubes along with:
      1 pound bulk breakfast sausage, cooked and crumbled
      12 ounces skim-milk mozzarella cheese, cut into 1/2-inch cubes
      6 to 10 ounces spicy pepperoni, cut into 1/4-inch cubes
Toss to combine. Generously moisten with:
      2/3 to 1 cup chicken stock
Use as a stuffing or turn into a large, shallow buttered baking dish and bake in a 350°F oven until golden brown, 30 to 45 minutes.