Are you tired of turkey? Does the nearly daylong process of thawing and cooking the bird to perfection seem less appealing now than in years past? There’s no harm in switching up your holiday recipes this Thanksgiving, as long as you stick to a few late-November staples. Switching to ham or a roast wouldn’t hurt, but make sure you make mashed potatoes, pumpkin pie and – most notably – this Dutch oven stuffing recipe.

Ingredients:
1 pound sausage
½ cup margarine
2 diced red onions
4 celery stalks
1 can cream of mushroom soup
4 cloves garlic, chopped
9 cups dried bread cubes
1 Tsp. dry thyme, tarragon leaves, parsley
4 eggs, beaten
2 cups chicken broth
salt and pepper, to taste

Directions:
1. Brown the sausage in a Lodge cookware Dutch oven. Stir in margarine, onions, mushroom soup, celery and garlic. Saute until onions are tender.
2. Combine the rest of the ingredients in a large bowl. Mix in bread cubes and allow them to soak up the broth. Add all ingredients together in Dutch oven and stir.
3. Bake covered for approximately 1 hour.

1/2 pound bacon, sliced in small pieces
1/2 pound ground beef
1/2 diced onion1 diced red bell pepper
1 diced green bell pepper
Two 33-oz. cans of pork and beans
1/2 cup brown sugar
1/4 cup of Worcestershire sauce
2 Tablespoons of white vinegar

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Are you tired of Teflon flaking off in your scrambled eggs? Afraid of what the health issues might be if you ingest all the missing pieces from your old non-stick pans?

Cast Iron pans are a timeless non-stick solution. When properly seasoned cast iron pans are great nonstick pans.

Not only that but they heat very evenly. They have excellent heat retention on conductivity so you can have evenly cooked foods. They are also very versatile. You can even use them in the oven, over an open fire, and to keep your food warm while serving it.

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