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This Turkey Day recipe brings the comforts of a holiday home-cooked meal on the trail. Classically-trained chef, avid hiker, and recipe developer, Steve Corso says stuffing is his favorite Thanksgiving side, and making in the great outdoors makes it that much tastier.
“What I love about this turkey stuffing recipe is it’s a combination of all the great parts of a Thanksgiving plate, all cooked up in an easy-to-shop-for-and-quick-to-cook trail meal,” Corso says. “It’s also easy to prep for one portion, or for your whole trail crew, in any size camping pot.”
Note: While you can use canned chicken in this recipe, Corso loves Field Roast Smoked Apples and Sage Plant-Based Sausages as a vegan option because of the flavor and heartiness. These sausages can be carried in your backpack, unrefrigerated, for two days.
On-the-Trail Turkey Stuffing Bowl
Ingredients
- 10 oz. canned chicken or Field Roast Smoked Apples & Sage Plant-Based Sausages
- 8 oz. green beans
- 2 Tbsp. olive oil
- ¼ cup cranberries, dried
- ½ tsp. salt
- 3 cups water
- 12 oz. (or 2 packages) Stove Top stuffing mix
- 87 oz. (or 1 package) gravy mix
Preparation
Instructions
- Combine chicken or plant-based sausages and green beans in a camping pot. Turn burner on, and heat to high.
- Add oil, cranberries, and salt. Stir, and cook 2-3 minutes.
- Add water, stuffing mix, and gravy mix. Stir, then let boil.
- Turn off the burner, and cover. Let sit according to package instructions. Fluff and enjoy.
Recipe courtesy of Chef Corso.