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Byron's Dutch Oven Recipes


Dutch Oven Turkey Stuffing

1 lb. fresh turkey or chicken giblets 6 cloves garlic; minced
1 1/2 cup water 9 cups dried bread cubes
1/2 tsp. onion powder 1 cup sweet dried cranberries (Craisins)
1/2 tsp. garlic powder 2 Tbs. dry sage leaves
1/2 tsp. celery salt 1 Tbs. dry thyme
1/2 tsp. coarse ground black pepper 1 Tbs. tarragon leaves
1/2 cup butter 2 Tbs. dry parsley
3/4 cup pinenuts 4 eggs; beaten
2 red onions; diced 1 1/2 cups milk
6 stalks celery; diced 2 tsp. salt
2 cups fresh mushrooms; sliced 1 1/2 tsp. black pepper

To a small sauce pan add giblets, water, onion powder, garlic powder and celery salt. Bring to a boil over med-high heat then reduce heat to medium-low, cover pan and simmer for 20 minutes.

Remove giblets from pan reserving liquid. Allow giblets to cool then chop finely.

Heat a 12" Dutch oven using 18-20 briquettes bottom. Add butter and pinenuts. Saute until pinenuts start taking on a light color. Add onions, celery, mushrooms, and garlic. Continue to saute until vegetables are tender. Remove vegetables from Dutch oven and allow to cool slightly.

In a large bowl combine remaining ingredients, the cooked vegetables and the reserved giblet liquid. Mix together until bread cubes have absorbed all the liquid. Spoon stuffing mixture into the Dutch oven and spread evenly.

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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