Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes


Dutch Oven Stuffing

1 lb. pork sausage 2 Tbs. dry sage leaves
1/2 cup butter 1 Tbs. dry thyme
2 red onions; diced 1 Tbs. tarragon leaves
6 stalks celery; diced 2 Tbs. dry parsley
2 cups fresh mushrooms; sliced 4 eggs; beaten
6 cloves garlic; minced 2 cups chicken broth
3/4 cup pinenuts 2 tsp. salt
9 cups dried bread cubes 1 1/2 tsp. black pepper

Brown sausage in a 12" Dutch oven using 20-22 briquettes bottom. Add butter, onions, celery, mushrooms, garlic, and pinenuts. Saute until vegetables are tender.

In a large bowl combine remaining ingredients and mix until bread cubes have absorbed all the broth. Add bread stuffing mixture to the sauteed vegetables in the Dutch oven and stir until well mixed.

Cover Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 60 minutes.

Serves: 12-15

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