Since today is the day most of America is sitting down to a feast of a roast turkey with all the fixin’s, I feel that it is appropriate to share our tried and true recipe for making Thanksgiving Dinner on the trail. This recipe can be made anywhere since these ingredients won’t spoil. If you have been on one of our tours, you can attest to how delicious this tastes at the end of the day. Enjoy!
Thanksgiving Dinner- Backpacker Style (serves 4)
Ingredients:
- One 12 ounce can of turkey (drained)
- 1 bag of Stove Top stuffing (turkey flavor is the traditional ingredient but I also like cornbread flavor)
- 1/3 cup of dried peas
- 1/3 cup dried cranberries
- 1 and 3/4 to 2 cups water
Bring water and turkey juice to a boil, add peas and cranberries and let boil for 3 minutes, add turkey and boil for 2 minutes, turn off heat and stir in stuffing mix, let sit for 5 minutes, fluff with a fork and serve
Serve with your favorite instant mashed potatoes on the side. I like the bags of garlic mashed or baby reds from Idahoan brand.
Some of you may think it is sacrilege to bring canned food on a backpacking trip but isn’t it worth it, you’re cooking Thanksgiving dinner after all.
Ray H.
Tags: backcountry cooking, Backpacking, backpacking food, backpacking meals
Makes good sense to me. And I too like the cornbread flavor of Stove Top. Darn good. Here’s one tip I recently picked up — for breakfast, bring a can of Batter Blaster. Organic pancake batter. Super easy, quick and good.
All the best.
Thanks for the tip on the Batter Blaster, Tim. I will have to give that a try.
Recently backpacked into the Canyon with Ray, and I can attest that this meal is delicious. Will be teaching the recipe to my Boys Scouts at our next camp out.