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.