Enjoy the comfort of Thanksgiving dinner out on the trail. Simply assemble at home, add boiling water, and you have a delicious, nutritious meal to fuel you on your next backpack trip.
Ingredients:
At home:
Place the following ingredients in a ziplock baggie or reusable lightweight baggie
1/2 C Potato Flakes (Instant Mashed Potatoes) – I use Bob’s Red Mill
1 Tbs Milk Powder – I use Bob’s Red Mill
1/2 C Stuffing Mix – Store-bought or make your own
1/4 C TVP Textured Vegetable Protein or Plant-Based Meatless Crumbles
1 tsp dried white onion – I use Harmony House
1 tsp dried celery – Harmony House
Salt and pepper to taste
Pinch of dried or fresh sage (optional)
In a separate baggie pack 1 to 2 Tbs of dried cranberries and 1 tsp of Ghee
At camp:
Boil 1 cup water, add water slowly to dry ingredients so that it doesn’t become soupy (you may not need the full cup) add ghee to pot. If you are eating from your pot, boil about 3/4 of a cup of water, add dry ingredients then add more water if needed. Allow to sit (covered) or cook until dehydrated 6 to 10 minutes. Add cranberries just before eating.
Give thanks and enjoy!