Thanksgiving Dinner Bowl
This recipe requires a dehydrator.
Don’t have one? Check out our dehydrator-free Just Add Water recipes !
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Yes, you can bring thanksgiving dinner out to the backcountry! It’s actually one of my go-tos for multiday adventures. As a bonus, this can be made vegan or vegetarian.
Dietary Preferences: High-protein, high-carbs, vegetarian*, vegan* (*if substituting meat with nuts)
Approximate dry weight (per serving): 55g
Macronutrients (per serving):
Carb Energy
61g | 244 kcal
Protein Power
28g | 112 kcal
Fat Fuel
11g | 99 kcal
Learn more about the importance of macronutrients in your outdoor adventure meal plan
Thanksgiving Dinner Bowl Ingredients
Before you go running to the store, let me give you the inside scoop on the key ingredients:
Stuffing
Top nutrients: carbs, thiamine, iron UPDATE
For simplicity, you can use StoveTop stuffing, or you can prep your own!
Ground Turkey
Top nutrients: carbs, sodium, iron
You’ll want to use lean or extra lean ground turkey.
Pecans (or Walnuts)
Top nutrients: healthy fats, fiber, protein
I personally love using pecans for their naturally sweet flavor, but walnuts also make a great pairing. For added depth and texture, try combining both.
Carrots
Top nutrients: vitamin A, vitamin K, potassium
You can use fresh, frozen or canned – although I highly recommend fresh.
Onion
Top nutrients: antioxidants, vitamin C, fiber
Red onion is most ideal because they retain a pleasantly mild and sweet flavour when rehydrated – even when dehydrated raw. White onion is also a good option if you prefer a sharper, more pungent taste. For a milder flavour, blanch white onions before dehydrating.
Celery
Top nutrients: vitamin K, potassium, folate
Just like with carrots, you can use either fresh or frozen—but I always recommend fresh for the best flavor and texture.
Mushrooms
Top nutrients: B vitamins, selenium, copper
Feel free to use your favorite variety, but I typically reach for white button or cremini mushrooms. Fresh is best, though canned or frozen options work in a pinch.
Cranberries
Top nutrients: vitamin C, fiber, antioxidants
Store-bought dried cranberries are typically sweeter and chewier, often due to added sugars and oils. Dehydrated cranberries, on the other hand, are naturally tart and have a satisfying crunch. They’re the healthier option—but keep in mind, dehydrating cranberries at home can take up to 20 hours.
Pepitas
Top nutrients: healthy fats, protein, magnesium
Raw, roasted, salted, unsalted… any will do!
If you’re making stuffing from scratch, here’s the lowdown on these ingredients. If you’re using StoveTop, you can skip them altogether:
Bread
Top nutrients: carbs, fiber, protein
Use whatever kind of bread you like—white, whole wheat, or my personal favorite: sourdough!
Chicken stock powder
Top nutrients: sodium, protein
Substitute with vegetable if making vegetarian or vegan
Thyme
Top nutrients: vitamin C, vitamin A, vitamin K
You can use dried thyme spice or dehydrate fresh thyme yourself.
Rosemary
Top nutrients: antioxidants, vitamin C, iron
Like thyme, can use dried rosemary spice or dehydrate fresh rosemary yourself.
Sage
Top nutrients: vitamin K, vitamin A, vitamin C
Surprise! Same thing goes for sage…you can use store-bought or dehydrate your own.
How to dehydrate the ingredients
Dehydrating ingredients is a straightforward process, especially with a bit of planning. Prepping your ingredients in advance helps you make the most efficient use of your time. If your dehydrator has enough space, group ingredients that require the same temperature and dehydrate them together. Simply set the timer for the longest drying time needed among those ingredients, and let the dehydrator do the rest.
Turkey
160℉
~6-8 hours
Vegetables & Fruit
135℉
8+ hours
Bread (optional)
105℉
~4 hours
Prepping Ingredients for Dehydration
Some ingredients require special preparation, like cooking or blanching. For detailed instructions, click the links below (you’ll also find them included in the recipe
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Storage Instructions
Here are some tips to help you maximize the shelf life of your Thanksgiving Dinner Bowl:
- Allow ingredients to cool after dehydrating before combining and storing
- Keep stored in a sealable container or bag in a cool, dry and dark place
- Using Mylar bags or vacuum sealing can extend the shelf life by up to three times its normal duration! This is useful if you’re prepping lots for longer term use. Learn the pros and cons of each in our post: The Ultimate Guide to Long-Term Food Storage: Mylar Bags vs. Vacuum Sealing (Bags & Jars)
When dried and stored properly, your Thanksgiving Dinner Bowl should keep at room temperature for at least 2-3 weeks, or a few years in the freezer.
FYI:
Meat proteins are considered higher-risk ingredients when it comes to at-home dehydrating for long-term storage. For added food safety, consider storing your prepped meal in the freezer until you’re ready to head out on your trip.
To learn more about high risk ingredients, check out our post Dehydrating Dont’s: Foods to Avoid and Ingredients to Handle With Care
How to Rehydrate Your Thanksgiving Dinner Bowl
Keep in mind that the amount of water and time required may slightly vary:
Simmer & Soak (*preferred method if using meat)
- Combine dehydrated ingredients in a pot with 1 1/4 cup water (only 1 cup if omitting meat and using nuts instead)
- Bring to a boil, reduce eat, cover and let simmer for 5 minutes
- Turn off or remove from heat and let sit for an additional 8-10 minutes
- Stir & enjoy
*The simmer-and-soak method is preferred because the added heat and water movement usually results in better rehydrated texture – plus, it’s faster!
Just add boiled water (*preferred method if omitting meat)
- Add 1 1/4 cup boiling water (only 1 cup if omitting meat and using nuts instead)
- Stir well
- Let sit for 20-25 minutes
- Stir & enjoy
Rehydrating Tips:
- Use a container with a lid to contain as much heat as possible… Have a packable insulated container? Even better.
- After soak time is finished, add more hot water if you find the meal dry or crunchy.
More "Just Add Water" recipes:
Thanksgiving Dinner Bowl FAQ's
Can I use a different protein?
Yes! Feel free to swap out the turkey with ground chicken, beef or pork.
Can I add more vegetables?
Sure you can! Just remember that you’ll need to increase – or decrease – the amount of water you use when rehydrating.
Can I use an oven to dehydrate the ingredients?
No, most ovens don’t operate at low enough temperatures for dehydrating (most ovens can go down to 170℉ at the lowest). If the temperature is too high, you risk either cooking the ingredients or causing “case hardening,” where the outer layer hardens, trapping moisture inside and preventing proper drying.
Thanksgiving Dinner Bowl
Yes, you can bring thanksgiving dinner out to the backcountry! It's actually one of my go-tos for multiday adventures. As a bonus, this can be made vegan or vegetarian. COOKING METHOD: Dehydrating
Notable Equipment
- 1 Dehydrator
Ingredients
Ingredients:
- ½ cup StoveTop Stuffing or home prepared dried stuffing, see next section if making your own
- ¼ cup dehydrated ground turkey OR:
- ¼ cup pecans or walnuts *only required if doing vegan or vegetarian; omit or reduce in half if using meat
- 2 tbsp dried carrots
- 1 tbsp dried onions
- 1 tbsp dried celery
- 1-2 tbsp dried mushrooms
- 1-2 tbsp dried cranberries
- 1 tbsp pepitas or pumpkin seeds
- 1 instant gravy packet optional (pro tip: get one that only needs water!)
Ingredients (Homemade Stuffing):
- ½ cup bread, diced
- 1 tsp chicken or vegetable stock powder (1tsp = ~5g)
- ½ tsp thyme
- ¼ tsp rosemary
- ¼ tsp sage
Instructions
Instructions:
- 1. Dice carrot and celery into ¼″ thick pieces
- 2. Blanch carrots and celery for 2 minutes. Drain and set aside.
- 3. Slice onions into ¼″ thick rounds, slice mushrooms into ¼″ thick slices. Set aside.
- 4. Blanch cranberries for 2 minutes (skins should break). Drain and set aside.
- 5. Dehydrate vegetables & cranberries at 135℉ for approx 5-10 hours for vegetables; 20+ hours for cranberries. Click here for specific/detailed instructions for each vegetable.
- 6. Cook ground turkey over medium high heat until golden brown. (avoid cooking with oil – use water as needed instead). Once cooked, drain excess fat and, if needed, use a paper towel to pat and absorb (excess oil increases drying time and decreases shelf life).
- 8. Dehydrate turkey at 160℉ for approx. 7 hours
- 9. Combine all ingredients with stuffing (except instant gravy) in a container.
If making your own dried stuffing: (omit these steps if buying StoveTop stuffing)
- 1. Slice bread into bite sized squares, discarding the crust.
- 2. Dehydrate at 95℉ for 4-5 hours.
- 3. Combine dried bread with thyme, rosemary, sage and salt - or chicken stock powder.
- 4. Combine stuffing with other ingredients (in step 9 above)
Notes
- Turkey is considered a higher-risk ingredient when it comes to at-home dehydrating for long-term storage. For added food safety, consider storing your meal in the freezer until you head out for your trip. To learn more about high risk ingredients, check out our post Dehydrating Dont’s: Foods to Avoid and Ingredients to Handle With Care
Nutrition
Serving: 1gCalories: 428kcalCarbohydrates: 61gProtein: 28gFat: 11gSaturated Fat: 1.9gSodium: 600mgFiber: 10gSugar: 10g
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The Foodie Behind the Screen
Hi there! I'm Bri. I'm sharing my love for cooking - and the outdoors - one recipe at a time.
