Classic Sage and Sausage Stuffing Campsgiving Recipe
Classic Sage and Sausage Stuffing Recipe
Try this exciting and super easy stuffing recipe from the Camping for Foodies blog to make while camping – it perfectly complements your Campsgiving meal!
No Thanksgiving or Campsgiving meal is complete without stuffing. If I had to choose only one dish to eat and had to get rid of the rest, it would be stuffing. It's why I tried for five years to find a gluten-free bread option that would work and not be disgusting (when all of my family fought me on it and then begged me to stop subjecting them to the horror of lousy stuffing). This easy Thanksgiving stuffing recipe is my family's absolute favorite—the hints of fresh rosemary and garlic combined with the mouth-watering scent of sage sausage and browned butter fill the whole house with the most wonderful aromas have come to define our Thanksgiving festivities. Everyone enjoys this stuffing recipe so much I had to make it during last year's Campsgiving trip, and I plan on making it again this year when we're exploring the great outdoors. So, without further ado, here is the recipe for this classic sage and sausage stuffing. I hope your hungry campers enjoy this holiday classic as much as mine!
Classic Sage and Sausage Stuffing: Ingredients
- 1 pound loaf of day-old bread
- .5 teaspoon poultry seasoning
- 1 cup chicken broth
- 2 eggs, beaten
- .75 cup butter
- 1 cup onions, diced
- 1 cup celery, chopped
- 16 oz bulk sage sausage
- 3 cloves garlic, minced
- Pinch fresh rosemary, chopped
Classic Sage and Sausage Stuffing: Directions
- Preheat the Dutch oven to 325 degrees (for a 12-inch Dutch oven you need 23 coals total = 16 Top/7 Bottom). NOTE: baking times vary depending on outside air temperature, elevation and humidity so be ready to make adjustments as necessary.
- Combine the loaf day old bread, poultry seasoning, chicken broth, and eggs
- Melt the butter in the Dutch oven
- Sauté the onions and celery
- Add and lightly brown the sausage
- Add the garlic and rosemary
- Stir in the bread mixture
- Add the bread mixture to the Dutch oven and stir to combine.
- Bake at 325 for approximately 20 minutes. Occasionally stir the mixture throughout the cooking process
- Because this dressing is being cooked directly in the Dutch oven (and not in a separate baking dish) it will get crispier (which our family loves) but it will also have a tendency to burn so keep stirring to avoid that.
Lodge Dutch Oven Lid Lifter - If you find maneuvering your Dutch oven lid challenging, try this lid lifter to help you get in for those periodic stirs. Use this handy lid lifter to lift, rotate, or move the lid of your dutch oven safely and easily when it is hot and full of coals! Featuring a "T" bar design that fits all Lodge Dutch ovens, this tool can be used in several different ways! Use it to lift a hot lid of coals off your Dutch oven, and use the lid stand either on one side as a stand for your Dutch oven lid or flip the stand so you can use the Dutch oven lid as a griddle.
Lodge Dutch Oven Lid Lifter:
- Made of durable 9mm bar stock
- Hanging loop on the end
- Heat-diffusing spiral handle
- High-temperature black finish
- T-bar design
Thanksgiving and Campsgiving Made Easy with Scout Shop
Check out our video tutorial on how to make this recipe (and share your favorite Campsgiving recipes in the comments below). Are you looking for the best turkey recipe ever in history? Check this one out - the irresistible turkey legs in a Dutch Oven. As you prep and celebrate Campsgiving this year, snap your photos and share them with your Scout Fam using the #Campsgiving hashtag on Facebook, Instagram, and Twitter. For more outdoor cooking gear, visit ScoutShop.org—the official online retail store of the Boy Scouts of America!
