Here's the last recipe from the Home and Garden Show two weeks ago.
DUTCH OVEN BREAD DRESSING WITH SAUSAGE
Fifteen ounces (2 packages) of stuffing mix yields about 3 quarts dried bread cubes.
12 ounces sausage, with sage
1 onion, diced
3 stalks celery, diced
15 ounces dried bread cubes
3 cups milk
2 eggs, beaten
1/4 cup chopped parsley
1 teaspoon dried thyme
1 1/2 teaspoons ground sage
1 teaspoon kosher salt
1 1/2 teaspoons ground black pepper
Crumble sausage in a 12-inch Dutch oven over medium-high heat until pink is gone. Add onions and celery and continue cooking until soft, stirring occasionally. Cool slightly.
Meanwhile, soak bread in milk in a large bowl for a few minutes. Gently mix eggs, parsley, thyme, sage, salt and pepper into bread mixture. Pour into Dutch oven and gently mix in sausage. Avoid over mixing.
Bake with coals for 350-degrees until thoroughly cooked and top is brown, about 30 to 45 minutes.
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