Thanksgiving Dutch Oven Classic Sage Sausage Dressing Camp Recipe! (2024)

Jump to Recipe Print Recipe Jump to Comments

How to avoid World War III: Don’t mess with the family favorite camping Thanksgiving dinner recipes!This Dutch oven classic sage sausage dressing recipe is a blend of holiday flavors … sage, poultry seasoning, onions, celery … but as our family tends to do, we add a little extra to the classics!

For this Thanksgiving favorite, we added a little garlic and rosemary and have not changed our recipe since.

Thanksgiving Dutch Oven Classic Sage Sausage Dressing Camp Recipe! (1)

Psst we’re compensated…see our disclosures.

In This Post:

How To Make Dutch Oven Classic Sage Sausage Dressing

When we make this Thanksgiving stuffing recipe at home, it bakes in a casserole dish in the regular oven. But, when we make it at the campsite, it’s one of our favorite Dutch oven camping recipes that we cook using charcoal briquettes or campfire coals.

Preheat Dutch oven to 325 degrees (for a 12 inch Dutch oven you need 23 coals total = 16 Top/7 Bottom). See my Dutch Oven Temperature Chartfor more information and tips.

This recipe can be made in a Dutch oven, camp oven, solar oven or RV oven. (Obviously, I prefer a camp Dutch oven … he he.)

If you want to cook this in a regular oven, you’ll need to:

Melt the butter in a large skillet (a cast iron skillet or non-stick will work over a regular stove) then sauté the onions and celery.
Then, you’ll add the sausage to the pan and break it up as it browns.
Lastly, you’ll add the garlic and rosemary to the skillet.
Now, you’ll transfer the ingredients to the large bowl that contains the dried bread cubes, poultry seasoning, chicken broth and eggs.
You’ll mix everything so it is combined well, then, just spoon the combined mixture into a greased 2-quart or 13-inch baking dish and you won’t have to stir during the baking process.

NOTE: Baking times vary depending on outside air temperature, elevation and humidity so be ready to make adjustments as necessary.

Prep To Make This Recipe

You’ll be chopping a bit of onion, celery, garlic and fresh rosemary for this recipe. You only need a pinch of the chopped fresh rosemary and it really does provide a ton of unique flavor to this dish. If you want to substitute dried rosemary, use it sparingly (a “half pinch” or less) so it doesn’t overwhelm the flavors.

For Easier Cleanup

Thanksgiving dinner clean-up at the campsite can be challenging. If the people I am camping with are willing to pitch in to help with cleaning after dinner … GREAT!

If they are more of the “I’ll keep the campfire going while you do the dishes” type, then I try to use disposable gear like disposable foil Dutch oven liners (make sure you get the right size liner because it is not easy to fit a 14″ liner in a 12-inch camp-style Dutch oven!) Oh, one more camping tip … I try to avoid camping with “campfire tenders” unless I am doing my only-once-a-year hot dog and canned beans menu. LOL

Dutch Oven Stuffing Cooking Tips

Always prep your ingredients and cooking equipment before you start the cooking process.

If you are using charcoal briquettes with your Dutch oven, a Rapidfire Chimney Starter is great because it is a fast, efficient and clean way to light your charcoal. Alternatively you can just steal a pile of hot charcoal from your campfire. Just make sure you are using hardwood to provide nice even, long-lasting heat when cooking with campfire coals.

If you’ve never used a charcoal starter, we have an entire blog post to show you how to use a charcoal chimney that includes a VIDEO.

What To Serve With Stuffing In Dutch Ovens

I bet you have some classic recipes that your family and friends expect to be on the table at specific holidays.We certainly do!Some of them are not my favorites but I partake because it is part of our tradition.Others, I am happy to help myself to second (and sometimes third) portions!

Send me FREE camping tips!

I want "5 Secrets To Successful Camping Trips" plus weekly camping tips & recipes.

Leftover Ideas

If you have too much food on your holiday table after the meal, you probably need some ideas.

For breakfast, melt butter in a pan and drop in a big spoonful of stuffing, cover pan so the dressing heats through. In another pan, fry an egg and serve it on top of the stuffing for a satisfying meal.

For lunch or dinner the next day, combine some of your favorite dishes from your Thanksgiving table. Pile slices of turkey on bread or a bun, then add a layer of stuffing and slather with leftover cranberry sauce. This is one of the best turkey sandwiches you’ll ever eat!

Print ThisRecipe

Tried this recipe?

Please leave a ⭐⭐⭐⭐⭐ star rating, comment or both!
Sign up here for FREE weekly camping tips delivered to your email 📧😊

Thanksgiving Dutch Oven Classic Sage Sausage Dressing Camp Recipe

Camping For Foodies Sides Camping Recipes: This Thanksgiving Dutch Oven Camp Meal Classic Sage Sausage Dressing Recipe has all the rich flavor you want in a classic stuffing side dish.

4.88 from 8 votes

Equipment

Ingredients

1 pound loaf day old bread cubed into 1-inch pieces
1/2 teaspoon poultry seasoning
1 cup chicken broth or chicken stock
2 eggs beaten
1/3 cup butter use unsalted butter
1 cup onions diced
1 cup celery chopped
1 (16 oz) package bulk sage sausage
3 cloves garlic minced
Pinch fresh rosemary chopped

Instructions

Pre-heat 12-inch camp Dutch oven to 325 F degrees (for a 12 inch Dutch oven you need 23 coals total = 16 Top/7 Bottom).
Combine in a large mixing bowl: bread, poultry seasoning, chicken broth and eggs.
Melt the butter in the Dutch oven.
Sauté the onions and celery until the vegetables are soft.
Add and lightly brown the sausage, breaking it up as it cooks.
Add the garlic and rosemary to the pot and stir to incorporate.
Add the bread mixture to the Dutch oven and stir to completely combine all the stuffing mixture ingredients.
Cover with the lid and bake at 325 degrees F 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.

Notes

Camp Cooking Tip: Thanksgiving dinner clean-up at the campsite can be challenging. If the people I am camping with are willing to pitch in to help with cleaning after dinner … GREAT! If they are more of the “I’ll keep the campfire going while you do the dishes” type, then I try to use disposable gear like Disposable Foil Dutch Oven Liners (make sure you get the right size liner because it is not easy to fit a 14″ liner in a 12″ Dutch oven!) Oh, one more camping tip … I try to avoid camping with “campfire tenders” unless I am doing my only-once-a-year hot dog and canned beans menu. LOL

Here are a few more useful links:

Dutch Oven Temperature Chart https://www.campingforfoodies.com/dutch-oven-temperature-chart/

Camping For Foodies Recipes List https://www.campingforfoodies.com/camping-recipes-list/

Our Products https://www.campingforfoodies.com/shop/

Nutrition

Complete Thanksgiving Camping Menu

This is one of the recipes we make when we are camping on Thanksgiving. See our entire menu on our Traditional Thanksgiving Dinner At The Campsite post.

Proper Timing For Cooking Thanksgiving Dinner

Get tips for cooking the big holiday meal on our Thanksgiving Dinner At The Campsite With Camping For Foodies post.

Thanksgiving Camping Trip Tips

Get trip planning help on our Easy Tips for a Thanksgiving Camping Trip post!

Dutch Oven Cooking Tips

Check out ourDutch Oven Camp Cooking Tips post for more helpful info to cook like a pro with your camp Dutch oven!

More Meal Ideas

If you’re looking for awesome ideas for yummy camping food, you’re in the right place! Here’s our entire camping recipes list.

Get FREE camping tips and meal ideas emailed to you!

Thanksgiving Dutch Oven Classic Sage Sausage Dressing Camp Recipe! (2024)

FAQs

What's the difference between stuffing and dressing for Thanksgiving? ›

"Stuffing is cooked in the cavity of the turkey, so the juices soak into the ingredients, making it more flavorful. Dressing gets cooked on its own and needs extra liquid to make it flavorful." So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish.

Tell Me More ›

What is sage and onion stuffing made of? ›

Method. Mix together the onion, sage and breadcrumbs and season well. Add enough of the beaten egg to bind the mixture together and use to stuff meat or poultry or to roll into individual stuffing balls. If making stuffing balls, cook in a roasting tin for 30 minutes.

Tell Me More ›

Why is Thanksgiving stuffing so good? ›

Juices from the turkey soaked into the stuffing, infusing it with fat and flavor. "You've got those juices, and those juices taste great,” Smith said.

Read The Full Story ›

What is sage sausage used for? ›

Breakfast dishes: Sage sausage is a classic choice for breakfast dishes such as sausage and egg casseroles, breakfast burritos, or as a side to scrambled eggs. Pasta: Incorporate sage sausage into pasta dishes like creamy carbonara or hearty bolognese for a flavorful twist.

Know More ›

Is stuffing better moist or dry? ›

You want your stuffing moist but not soggy and certainly not dry. The bread in the stuffing absorbs moisture, but if it's dry (as it should be, see above), it takes some time for the liquid to settle in. I suggest adding a little at a time, say 1 cup of broth for every 4 cups of dry mix.

Explore More ›

What do southerners call stuffing? ›

But for the Thanksgiving side dish in the South, the term dressing was adopted in place of stuffing, which was viewed as a crude term, during the Victorian era. Although dressing and stuffing are interchangeable terms, the signature ingredient of this Thanksgiving side dish in the South is cornbread.

Discover More Details ›

Is ground sage or rubbed sage better for stuffing? ›

For a more pronounced sage flavor and a light and fluffy texture rubbed, is your best choice. Rubbed sage is perfect for holiday turkey stuffing as well as Italian and Greek dishes. It's a great fit for sausages, poultry, pork, beef, lamb, and fish dishes. Ground sage is best in chicken and soup recipes.

Keep Reading ›

What does adding egg to stuffing do? ›

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.

Show Me More ›

Can you eat raw sage and onion stuffing? ›

Warnings: Do not consume raw. Only the neck end of the poultry should be stuffed. Cooking times for stuffed meat and poultry must be based on the total stuffed weight.

What makes stuffing unhealthy? ›

Typically high in fat, carbs and salt, stuffing can be made fresh or purchased chilled, frozen or dehydrated. Traditionally, a stuffing would use the giblets of the bird with the addition of sausage meat, a source of starch, such as bread, with some aromatics such as onion, herbs and spices.

What meat is sage good on? ›

The strong flavour of sage means that a little goes a long way, especially if you're using dried leaves, so use sparingly. Sage goes well with pork, beef, duck and chicken recipes, and fatty meats in particular. In Italy it is commonly chopped, mixed with melted butter and served stirred into pasta or gnocchi.

Why do you put vinegar in sausage? ›

Vinegar is included in the manufacture of many varied sausages and charcuterie. Functions include tenderizing the meat as well as contributing a fermented sour-like taste. Artisans will often soak natural animal casings in a weak vinegar solution, as the vinegar contributes to a more tender eating experience.

What is the most popular sausage seasoning? ›

Some of the most popular whole herbs and spices used in sausage making are:

Tellicherry Peppercorns.
Fennel Seed.
Yellow Mustard Seed.
Allspice Berries.
Dill Seed.
Celery Seed.
Anise Seed.

Why is it called dressing and not stuffing? ›

The term dressing, per the History Channel, originated around the 1850s, when the Victorians deemed stuffing too crude for the dish to be named. This happened around the same time that the term “dark meat” began to refer to chicken legs and thighs.

Discover More Details ›

What's the difference between stove top stuffing and dressing? ›

Stove Top first began marketing its instant mix 40 years ago, and now sells roughly 60 million boxes for Thanksgiving alone. For those vexed by the difference between stuffing and dressing: stuffing technically refers to anything cooked in the cavity of an animal, whereas dressing is cooked on the side.

Explore More ›

What is dressing for Thanksgiving made of? ›

Dressing: Dressing typically includes ingredients like cornbread, white bread, or biscuits, mixed with vegetables, herbs, spices, and sometimes sausage or other meats. It is often moistened with broth or stock and baked in a casserole dish until it forms a crust on top.

Discover More ›

Why is stuffing served separately? ›

Even when the meat reaches a safe temperature, the stuffing can still harbor bacteria, and if the meat is cooked until the stuffing reaches a safe temperature, the meat may be overcooked. For turkeys, for instance, the USDA recommends cooking stuffing separately from the bird and not buying pre-stuffed birds.

Discover More ›