DUTCH OVEN RECIPES

Baked Salmon Dutch Oven Recipe

Each year, we take great pleasure in catching salmon. Preparing a fresh lemon dill sauce is an excellent method for creating a one-pot meal of Dutch Oven Salmon!

The lemon dill Dutch oven salmon is ready to be served.

Are you constantly searching for innovative ways to present fish? I understand that children can sometimes become weary of trying new dishes - however, I appreciate how nutritious salmon is for us, particularly when they have caught it themselves!

Incorporating a sauce is an effective way to engage children in cooking, as they can easily whisk it together and pour it over the dish. Additionally, a creamy sauce encourages them to consume whatever is beneath it! Therefore, gather that fresh dill from your garden and start cooking.

Serve this alongside a fresh Garden Salad - it is quite simple to collect the ingredients while the fish is baking in the oven. I am still experimenting with our bread machine, but I also have a fondness for a good Rustic Sourdough Loaf, which allows you to savor every last drop of sauce from your plate.

Key Ingredients

Ingredients for Dutch oven salmon.

Salmon - Occasionally, we leave the skin on during processing, and at other times we do not. However, I believe it assists the fish in maintaining its structure while cooking, and of course, there is added nutrition in it!

Onions and garlic - This serves as a fantastic base for our fish to cook upon, and it contributes a significant amount of flavor as well! They soften so much that even those who dislike onions may be persuaded.

Dairy - Heavy cream is less prone to curdling due to its high fat content, so I mix it with sour cream to create a robust sauce base.

Seasonings - Dill and lemon complement each other perfectly, so incorporate those into the cream sauce.

How to Prepare Lemon Dill Salmon

Step 1: Begin by sautéing the onions and garlic in butter while you prepare the sauce.

Sautéed onions in a Dutch oven.

Step 2: Get the lemon ready and chop the fresh dill.

Juicing and zesting a lemon.

Fresh dill on a cutting board.

Step 3: Take the pot off the heat and place the salmon on top of the onions.

Sautéed onions in a Dutch oven.

Fresh salmon fillets in a Dutch oven.

Step 4: Whisk the sauce together and pour it directly over the fish.

Stirring fresh dill into sour cream.

Dill sauce poured over salmon

Step 5: Bake until fully cooked!

Lemon dill salmon prepared in a Dutch oven.

Tips and Tricks

Always zest your lemon prior to juicing to ensure you have something to grip.

Fresh dill provides the best flavor; however, if unavailable, dried dill is a suitable alternative.

Do not be concerned if the sauce curdles slightly; it will still taste delicious!

FAQs

How should I store leftover Dutch oven salmon?

I doubt you will have any leftovers since it is incredibly delicious! However, I do not recommend storing leftovers, as reheated fish tends to have an unpleasant odor. Additionally, there is a significant risk of curdling the sauce upon reheating.

What is the most effective method for zesting a lemon?

There is no need to keep a single-use tool like a zester in your kitchen drawer. There are numerous excellent alternatives! A microplane is an ideal tool for zesting fruit. Alternatively, you can utilize the small, star-shaped side of your box grater. After zesting, proceed to juice the lemon using a reamer or one of the various squeezing devices available.

How can I determine if the fish is properly cooked?

The most reliable indicator is when the fish flakes easily under the pressure of a fork. Additionally, it should appear opaque throughout. The USDA recommends an internal temperature of 145°F; however, this often results in a dry texture. Particularly when using wild salmon, if you are confident in its handling, removing it from the oven at an internal temperature of 125°F is completely safe. The fish will continue to cook slightly from residual heat while it rests as you prepare the table and fill water glasses.

Notes

There is no need to cut the salmon into smaller fillets before cooking.

Always utilize a thermometer to verify doneness.

Ingredients:

1 11-inch length of whole salmon body
6 ears of corn
1/2 stick butter, melted
3 tablespoons lemon juice
1/2 cup sliced onion
1/2 lemon, sliced
seasoned salt
parmesan cheese

INSTRUCTIONS
Place husked corn in bottom of dutch oven to cover bottom.
Shake seasoned salt inside salmon.
Lay alternating slices of onion and lemon inside the salmon.
Pour 1 cup water into the Dutch Oven
Lay salmon on corn cobs.
Mix butter and lemon juice and baste top of salmon.
Cook for 15 minutes with 2/3 coals on top and 1/3 underneath.
Sprinkle parmesan cheese on top.
Cook for another 15 minutes.
Serve with rice, noodles, or couscous. The Dutch oven recipe is ready to serve....! Enjoy !

Different-sauerbraten.

Dutch Oven Stuffing

Dutch Oven Stuffing

This Thanksgiving stuffing recipe is a classic, fail-proof option! Its rich buttery flavor and moist texture make it an essential addition to your Thanksgiving dinner spread and a beloved fall recipe!

Thanksgiving dinner is generally the most significant meal of the year, and having reliable recipes that everyone enjoys can alleviate stress and enhance the overall experience 🙂 Therefore, here are some of my favorite dishes that I prepare for my Thanksgiving dinner table: Easy sweet potato casserole, the finest dinner rolls, creamy homemade mashed potatoes, bacon green bean casserole, and praline pumpkin pie!

Thanksgiving Stuffing in a glass baking dish.

Why This Recipe Works

The optimal texture and flavor. As you may know, I prioritize flavor and texture, and this Thanksgiving stuffing recipe excels in both! The use of French bread significantly enhances the texture, and the seasonings in this dish are exceptional!

Bid farewell to tasteless stuffing. The key to achieving great flavor in stuffing lies in the butter, seasonings, and chicken stock. I assure you that if you make this recipe, you will never have to endure bland stuffing again! Stuffing is arguably my favorite dish during Thanksgiving, and it could become yours as well!

Ideal balance of bread and vegetables. I appreciate the traditional stuffing recipe because the combination of bread, celery, and onion is perfect in my view! However, there are occasions when more is indeed better! If you seek a stuffing recipe that incorporates additional vegetables or sausage, be sure to explore my vegetable stuffing recipe.

Ingredients

French Bread Loaf: Utilizing French bread significantly enhances the dish! The bread retains some of its structure, preventing it from becoming mushy.

Veggies: Diced celery and onion contribute excellent texture and flavor.

Poultry Seasoning: This is a common seasoning mix found in stuffing recipes, typically comprising marjoram, thyme, rosemary, and sage.

Chicken Broth: It is crucial to use chicken broth instead of water, as the broth imparts far more flavor to the stuffing than water would.

Butter: Incorporating butter into the stuffing adds an extra layer of flavor and contributes to a delightful texture!

Step-by-Step Instructions

Prepare the bread. Slice the French bread loaf into 1-inch cubes and arrange them on a baking sheet to dry overnight. (Refer to the alternative under “recipe tips.”)

Cook the veggies until tender. In a Dutch oven, melt the butter over medium heat. Once melted, add the onion and celery, cooking until tender, approximately 6-8 minutes. Season with poultry seasoning, sage, salt, and pepper.

Add the dry bread. Mix in the dried cubed bread until it is evenly coated.

Cubed bread in a large Dutch oven with a wooden spoon resting in the pot as well.

Stir in the broth. The crucial aspect of this step is to gradually add the broth, little by little (**hint hint: SLOWLY!) while mixing the stuffing to ensure the bread does not become overly wet or soggy. Mix thoroughly.

Cubed bread in a large Dutch oven.

Transfer to dish. Place the mixture in a buttered 9×13-inch casserole dish. Cover with plastic wrap and refrigerate until ready to bake. (I have chilled mine for varying durations, the longest being 6 hours, and it turned out quite well.)

Homemade Thanksgiving Stuffing in a 13x9 inch baking dish.

Bake until golden brown. Bake uncovered at 350°F for 30-40 minutes. The top of the stuffing should achieve a golden brown color. Remove from the oven and serve warm.

Golden brown Thanksgiving stuffing in a 13x9 inch clear baking dish.

Recipe Tips

For moist stuffing, cover while baking for 15 minutes, then remove the foil and bake uncovered for the final 20.

Ensure that the bread is dried overnight. It is essential to have thoroughly dry bread; otherwise, your stuffing may become excessively mushy.

Leftover stuffing pairs wonderfully with turkey salad sandwiches and delightful Thanksgiving pies for dessert!

FAQs

Indeed. It is important to cook the meat prior to mixing it with the other ingredients.

There is no difference. I have heard individuals use these terms interchangeably. The stuffing mix is often referred to as dressing because it is typically placed inside the turkey to enhance its flavor from within.

I do not advise this. You would need to significantly modify the recipe. I am cautious about stuffing a turkey since the stuffing comes into contact with the raw bird. For the stuffing to be safe for consumption, it must reach an internal temperature of 165°F, which would result in the turkey being overcooked.

I am aware that some individuals incorporate eggs into their stuffing recipes to serve as a binder. However, I believe it is unnecessary and can sometimes change the texture of the stuffing, which is why I choose to omit it.

I prefer using a French bread loaf. I dry it overnight to ensure it is adequately dry; otherwise, the stuffing will be too mushy. I appreciate the firmer crust of the French bread, as it contributes a fantastic texture to the stuffing.

Absolutely! Allow it to cool completely after baking and store it in an airtight container or plastic bag in the freezer for 1-2 months. When ready to use, remove it from the freezer and place it directly in the oven, baking at 350°F until heated through. Thawing it beforehand will result in a mushy texture!

Thanksgiving Recipes

Candied Yams
Pomegranate Jell-O
Mini No-Bake Pumpkin Cheesecakes

Notes

You may substitute vegetable broth for chicken broth.

If you prefer moist stuffing, cover it while baking for 15 minutes, then remove the foil and bake uncovered for the final 20-25 minutes.

A great Dutch oven recipe...try this !
INGREDIENTS

1 lb. pork sausage
2 Tbs. dry sage leaves
1/2 cup butter
1 Tbs. dry thyme
2 red onions; diced
1 Tbs. tarragon leaves
6 stalks celery; diced
2 Tbs. dry parsley
2 cups fresh mushrooms; sliced
4 eggs; beaten
6 cloves garlic; minced
2 cups chicken broth
3/4 cup pinenuts
2 tsp. salt
9 cups dried bread cubes
1 1/2 tsp. black pepper

INSTRUCTIONS
Brown sausage in a 12" Dutch oven using 20-22 briquettes bottom. Add butter, onions, celery, mushrooms, garlic, and pinenuts. Saute until vegetables are tender.
In a large bowl combine remaining ingredients and mix until bread cubes have absorbed all the broth. Add bread stuffing mixture to the sauteed vegetables in the Dutch oven and stir until well mixed.

Cover Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 60 minutes. The Dutch oven recipe is ready to serve...nice !
barbecue-beef-brisket.

Double Cheese French Onion Soup Dutch Oven Recipe

Dutch Oven Recipes INGREDIENTS

4 large onions,thinly sliced and separated into rings
1/2 cup melted butter or marargine
1 TBSP all-purpose flour
1 (10 3/4)can chicken broth (undiluted)
1 McCormick au jus mix packet
2 cups water
1/4 cup dry white wine
1/8-1/4 tsp pepper
8 (3/4" slices French bread-toasted
8 slices Mozzarella cheese
1/2 cup grated Parmesan cheese

Dutch Oven Recipes INSTRUCTIONS

Mix McCormick au jus packet in 2 cups of water and set aside. Saute onion and butter in a Dutch oven until tender. Blend in flour stirring until smooth. Gradually add chicken broth, au jus mixture and wine. Bring to a boil; reduce heat and simmer for 30 minutes. Add pepper. Place 8 ovenproof serving bowls on a baking sheet. Place 1 slice of bread in each bowl. Laddle soup over bread. Top with 1 slice of cheese. Spinkle with Parmesan cheese. Broil 6" from heat until cheese melts...and the Dutch Oven Recipe of cheese French Onion soup is ready...enjoy the Double Cheese French Onion Soup Dutch Oven Recipe !!!

Dutch-oven recipes-corned-beef-and-cabbage

Double Cheese French Onion Soup Dutch Oven Recipe Video :

Lone Star Pot Roast Dutch Oven Recipe

DUTCH OVEN RECIPES INGREDIENTS

1 boneless beef chuck roast (3-3 1/2 lbs)
2 tbsp. cooking oil
1 can (14 1/2 ounces) tomatoes w/ liquid, cut up
1 can (4 ounces) chopped green chilies
2 tbsp. taco seasoning mix
2 tbsp. beef bouillon granules
1 teaspoon sugar
1/4 cup water
3 tbsp. all-purpose flour

DUTCH OVEN RECIPES INSTRUCTIONS

In a Dutch oven, brown roast in oil. Combine tomatoes, chilies, taco seasoning, bouillon, and sugar; pour over the roast. Cover and simmer 2-2 1/2 hours or until meat is tender. Remove roast to a platter and keep warm. For gravy, pour 2 cups pan juices into a saucepan. Combine the cold water and flour; stir until smooth. Add to juices; cook and stir over high heat until thickened and bubbly, about 3 minutes. Slice roast and serve w/ gravy....enjoy the Dutch oven recipe ~!

Lone Star Pot Roast Dutch Oven Recipe Video :

Refried Bean Soup Dutch Oven Recipe

DUTCH OVEN RECIPES INGREDIENTS

2 teaspoons olive oil
1 large onion (for 1 cup chopped)
1 medium green bell pepper (for 1 cup chopped)
2 teaspoons bottled minced garlic
1 can (14-1/2 ounces) vegetable broth or fat-free chicken broth
1 can (14 1/2 ounces) mexican style stewed tomatoes
1 can (15 1/2 ounces) black beans
1 can (15 1/2 ounces) red kidney beans
1 can (16 ounces) fat-free refried beans
1/4 teaspoon ground cumin
black pepper to taste

DUTCH OVEN RECIPES INSTRUCTIONS

Heat the oil in a 4 1/2 quart Dutch oven or soup pot over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Seed and coarsely chop the bell pepper, adding it to the skillet as you chop. Raise the heat to medium-high and cook for 2 to 3 minutes or until the vegetables are tender. Add the garlic, broth and stewed tomatoes and stir. Raise the heat to high. Rinse and drain the black beans and kidney beans and add them to the soup pot. Stir in the refried beans and the cumin. Stir well. Cover and let the soup come to a boil. Reduce the heat to low and stir occasionally for 5 to 7 minutes or until ready to serve. Serves 4 persons...enjoy the Dutch oven recipe !

Refried Bean Soup Dutch Oven Recipe Video :

Southern Style Collard Greens Dutch Oven Recipe

DUTCH OVEN RECIPE INGREDIENTS

2 cups of water or vegetable stock
1/4 - 1/2 cup of diced onion
1 bay leaf
1/2 tsp. ground allspice
2 minced cloves of garlic
1 Tablespoon of worcestershire sauce
2 tsps. of tamari, Braggs or lite soy sauce
1 tsp. of honey
dash of Tabasco
4 cups of chopped fresh collard greens
1 Tablespoon of olive oil
Salt, black pepper, and cayenne pepper to taste

DUTCH OVEN RECIPE INGREDIENTS

In large pot or Dutch Oven, combine water, onion, bay leaf, allspice, garlic, Worcestershire sauce, tamari and honey. Bring to a boil, reduce heat and simmer 5 minutes. Add collard greens and return to a boil. Reduce heat and simmer, covered, until greens are tender, about 30-35 minutes. Remove pot from heat; cool slightly. Remove bay leaf. Stir in oil; season with salt and the peppers to taste. Serve hot. Cool. Enjoy the Southern Style Collard Greens Dutch Oven Recipe !!!

Southern Style Collard Greens Dutch Oven Recipe Video :

Dutch Oven Breakfast Sausage Souffle

A nice Dutch oven recipe to try !

Dutch Oven INGREDIENTS

12-15 slices bread; cubed
3/4 cup milk
6 Tbs. butter; melted
1 tsp. dry mustard
1 lb. shredded Cheddar cheese
salt and pepper to taste
18 eggs
1 lb. cooked sausage

Dutch Oven INSTRUCTIONS

Add bread cubes to a well greased 12" Dutch oven. Drizzle butter over bread then sprinkle cheese over the top. Whisk together eggs, milk, and mustard. Season with salt and pepper. Pour eggs over bread and cheese. Sprinkle sausage over the top. Cover and bake using 6-8 briquettes bottom and 12-14 briquettes top for 30-45 minutes until eggs are set.The Dutch oven recipe of sausage souffle is ready to serve...nice ! baked-salmon-dutch-oven-recipe

Dutch Oven Breakfast Sausage Souffle Video: