I have been writing recipes for backpackers/hikers/hunters/preppers for the past 15+ years and doing themes is something I like. A few years ago I published a Thanksgiving menu on TrailCooking. Thing is, it is perfect for any offgrid adventure: camping, cabin stays, or getting out over the long weekend. It’s also great for using up long-term food stores.
Sourdough Stuffing
Ingredients:
- 1 round loaf sourdough bread
- ¼ cup diced dried onion
- ¼ cup dried celery flakes (in spice aisle)
- 1 Tbsp dried parsley flakes
- 1 Tbsp lower sodium vegetable bouillon*
- 1 tsp dried thyme
- 1 tsp ground black pepper
- ½ tsp dried rubbed sage
- ½ tsp kosher salt
Directions at home:
Heat the oven to 350°. Cut the bread into small crouton shapes and put on a baking sheet. Bake for 30 to 50 minutes, checking every 10 minutes, stirring, till crispy dry. Once cooled, use a rolling-pin to break them up even smaller. In a small bowl mix the seasoning blend together until well combined.
Split into 3 quart freezer bags (about 2 cups dry bread each) and 3 Tbsp dry seasoning mix. Note on each bag “Add ½ cup near boiling water and 2 Tbsp oil or melted butter”. In camp, after adding the oil and water seal the bag tightly and shake to distribute. Put in a cozy for 15 minutes.
Each bag serves 2 to 3 and the recipe makes 3 bags worth.
*See below for recipe.
(Alternative) Trashy Stuffing
In a quart freezer bag:
1 package instant stuffing (usually between 6-8 ounce box, Stove Top or similar)
Mark: Add ¼ cup butter and 1½ cups water.
(Alternative) Homemade Stuffing
At home take approximately 6-7 slices of bread and flatten them with your palms on a cutting board.
Take a sharp chef knife and dice up the pieces of bread.
When done you will want about 4 cups of diced bread. The flattening creates a denser crumb.
Put on lined dehydrator trays. It will take about 2 hours at 135°. You want crispy dry.
When dry, split the bread crumbs into 2 quart freezer bags.
In a small chopper, blender or clean coffee grinder combine and whirl:
1 Tbsp low sodium chicken bouillon (or 3 Tbsp homemade*)
1½ tsp dried parsley
1 tsp poultry seasoning
2 Tbsp dried onions
2 Tbsp dried celery
1/8 tsp sugar
Split the seasoning mix into two small bags. Each bag of bread gets a bag of seasoning mix.
Mark the bread bags with:
Add ¾ cup water + 1 Tbsp olive oil.
*See below for recipe.
Mashed Potatoes
In a quart freezer bag:
- ¾ cup instant mashed potatoes
- 2 Tbsp dry milk
- 1 Tbsp butter powder
- Pinch of salt, if desired
FBC method:
In camp add 1¼ cups near boiling water to the bag. Stir well, getting into the corners. Seal tightly and put in a cozy with the stuffing for 15 minutes.
Serves 2 to 3.
Turkey (or Chicken) Gravy
Take:
- 1 packet organic turkey or chicken gravy mix
- 7 ounce pouch chicken or 5 to 7 ounce can of turkey
One pot method:
Add the gravy mix to 1 cup water in a small pot, stirring well. Add in the chicken (or drained turkey) and bring to a boil. Lower the heat and let simmer for a few seconds, until nicely thickened. Season to taste with black pepper if desired.
Serve over the mashed potatoes.
Serves 2 to 3.
(Alternative) Turkey Cranberry Gravy
In a pint freezer bag:
1 package Roasted Turkey Gravy mix
¼ cup dried sweetened cranberries
Mark:
Add a 5 to 7 ounce can of chicken (with any broth) and ¾ cup water.
Green Bean Casserole
In a snack bag pack:
- ¼ cup crumbled dried mushrooms
- 2 Tbsp dry milk
- 2 Tbsp dry cream of mushroom soup mix
- ¼ tsp soy sauce powder or 1 packet soy sauce tucked in
- 1/8 tsp ground black pepper
In a snack bag:
- ½ cup french-fried onions
Also take:
- 1 package freeze-dried green beans (0.42 ounce) (about ¾ cup)
FBC method:
Open the green bean package, and find the desiccant packet, toss. Add in the dry ingredients and 1¼ cups boiling water. Stir well, seal tightly and let sit for 15 minutes. Open up, stir well and add in ¼ cup of the fried onions, stirring in. Top with the remaining onions.
Serves 2 to 3.
The dry items packed:
Savory Broth Powder
Ingredients:
- 1½ cups dried shiitake mushrooms (about 1 ounce)
- ¼ cup diced air-dried sun-dried tomatoes
- ¼ cup dried celery
- ¼ cup dried celery leaves
- 2 2/3 cups Large Flake Nutritional Yeast
- ¼ cup onion powder (not onion salt!)
- 2 Tbsp granulated garlic
- 2 tsp dried thyme
- 2 tsp dried rubbed sage
- 2 tsp paprika
- ½ tsp ground turmeric
- 1 tsp dried parsley
- 1 tsp ground black pepper
- 1 tsp fine sea salt
Directions:
Add the mushrooms through celery leaves into a dry mixing container for a Vitamix 5200 Blender
Store in an airtight container.
Use 1 Tablespoon broth mix for every cup water.
Makes about 2½ cups.
Notes:
You can find the mushrooms in big containers for cheap at Costco (in the produce department). With the tomatoes, pick up really dry ones. I use these ones from Frontier.
Cranberry Sauce
Ingredients:
- ½ cup dried cranberries
- 2 Tbsp granulated sugar
At home:
Grind the cranberries with the sugar in a food chopper, or small food processor. Pack in a pint freezer bag.
In camp add ½ cup near boiling water. Seal the bag and put in a cozy for at least 15 minutes. Letting it cool down after rehydrating will help it thicken up.
Serves 2 to 3.
DIY Instant Cranberry Sauce
¼ cup dried sweetened cranberries
¼ tsp dried orange peel (in spice aisle)
At home pulverize the cranberries and orange peel in a mini food chopper or blender till a small chunky paste (it will be sticky). Pack in a pint freezer bag.
On trail add ¼ cup near boiling water. Seal the bag tightly and let sit in a cozy for 15 minutes.
Serves 1.
Cranberry Pear Compote
Ingredients:
- ¼ cup dried cranberries
- ¼ cup dried pears, chopped
- 2 Tbsp brown sugar
- ¼ tsp dried orange zest (or a True Orange packet)
- Pinch fine sea salt
At home:
Pack the ingredients in a snack bag or pint freezer bag, depending on cooking method.
Insulated Mug/Bowl Method:
Add the ingredients to an insulated mug or small bowl, cover with ¼ cup of water. Cover and let hydrate for 20 to 30 minutes. If a bit dry, add in a little more water as needed.
Freezer Bag Method (FBC):
Bring ¼ cup water to a boil, set aside. Place the freezer bag in a cozy, add the water and seal bag. Let hydrate for 20 to 30 minutes. If a bit dry, add in a little more water as needed.
Serves 2.
Pumpkin and Gingersnap Pudding
Ingredients:
- 2/3 cup dry milk
- ¼ cup brown sugar, packed
- 3 Tbsp cornstarch or favorite thickener, arrowroot works as well
- 2 Tbsp dried and powdered pumpkin purée (see below)
- ½ tsp ground cinnamon
- Big pinch ground nutmeg
- Big pinch ground ginger
- Big pinch salt
Also take:
- 1 Tbsp unsalted butter
- 1 bag crisp gingersnap cookies (any size, more is better..say 7-9 ounces)
At home:
Pack the pudding ingredients in a sandwich bag. Tuck the butter in a small bag.
One Pot Method:
Add the mix and 2 cups cold water to a cooking pot. Using a small whisk, stir while bringing to boil, over a lower flame. When the pudding comes to a boil and is thick, take off the stove and whisk in the butter. Serve warm or let cool, a cold stream or snow bank works well for chilling.
Divide between mugs or bowls – or in a pinch served in pint freezer bags.
Crumble up some of the gingersnaps, dust on top, serve with the rest to dip in the pudding.
Serves 2 to 4, depending on appetite.
Notes:
Dried pumpkin? Very easy! Spread a can of organic pumpkin purée on a parchment paper lined baking sheet, dehydrate in your oven at lowest temp till bone dry, then powder. Store tightly sealed. Or see here on how to do it in a dehydrator.
Want it even better? Add in some rum at the end, after it comes off the stove.