It’s easier than you think to have a Thanksgiving feast on the trail. Let everyone know at the beginning of the day what they’ll have for dinner and it will keep them eagerly moving along to get to camp.
For Cranberry Sauce put the following in a 1 quart freezer bag
½ cup dried cranberries (finely chopped or medium ground in food processor)
1 teaspoon orange zest
2 tablespoons granulated sugar
3 tablespoons finely chopped pecans (optional)
At camp – add ½ cup boiling water. Seal and shake carefully to mix. Allow to sit until cool (15 minutes).
For Chicken and Dressing
1 box Stove Top Stuffing mix (put in one gallon freezer bag)
2 oz. olive oil in small bottle
1 7 oz. packet cooked chicken
At camp – add 2 cups boiling water, olive oil, and chicken into stuffing mix. Carefully knead bag and allow to set for 5 minutes until stuffing is well hydrated.
1 packet turkey gravy mix
At camp — put gravy in 1 cup cold water, stir well and heat to boiling in small pan
For Mash Potatoes put the following in a one gallon freezer bag
1 package instant mashed potatoes
3 tablespoons Nido milk powder
3 tablespoons butter in snack sized baggie
At camp – add 2 cups boiling water and butter to potato mixture. Use spoon to combine ingredients and distribute butter until it melts. Seal bag then allow to set for 5 minutes until all water is absorbed.
Dish servings out of bags into individual bowls. Add gravy to pototoes or dressing. Serves 3-4. There is space to double the meal in the same bags for a larger group.
After dinner, put plastic bags with your other recycle materials to rinse out at home and take to recycle facility.