Thanksgiving Dinner Bowl

Thanksgiving Dinner Bowl

5 from 1 vote
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.
Course Main Course
Servings 1
Prep Time 30 minutes
Cook Time 22 hours


  • 1 Dehydrator
  • 1 Frying Pan
  • 1 Toaster (optional)


Raw ingredients needed (measurements before dehydrating):

  • ½ cup StoveTop Stuffing (or you can make your own - see below)
  • ½ cup ground turkey OR:
  • ¼ cup pecans or walnuts *only if doing vegan or vegetarian; omit otherwise
  • 1 large carrot
  • ¼ cup red onion, chopped
  • ½ stalk celery, chopped
  • 2-4 mushrooms, sliced
  • ¼ cup cranberries **see notes
  • 1 tbsp pepitas or pumpkin seeds
  • 1 instant gravy packet optional (pro tip: get one that only needs water!)

Homemade Stuffing

  • ½ cup bread, diced
  • 1 tsp thyme
  • ½ tsp rosemary
  • ½ tsp sage
  • 1 pinch salt

Ingredient measurements for final recipe (once ingredients above dehydrated)

  • ½ cup StoveTop Stuffing or dried bread
  • ¼ cup dehydrated ground turkey or freeze dried turkey OR:
  • ¼ cup pecans or walnuts *only if doing vegan or vegetarian; omit otherwise
  • 2 tbsp dried carrots 
  • 1 tbsp dried onions
  • 1 tbsp dried celery
  • 1-2 tbsp dried mushrooms
  • 1-2 tbsp dried cranberries **see notes
  • 1 tbsp pepitas or pumpkin seeds
  • 1 instant gravy packet optional (pro tip: get one that only needs water!)


If making your own stuffing: (omit this step if buying StoveTop stuffing)

  • 1. Slice bread in ¼″ squares and dry by toasting over medium high heat in a frying pan on the stove (don't use oil or butter) (OR use a toaster and toast bread prior to slicing)
  • 2. Dehydrate at 95℉ for 4-5 hours.

Remaining Instructions:

  • 3. Slice carrot, onion, celery, and mushrooms into ¼″ thick slices
  • 4. Blanch carrots for 2 minutes. Drain and set aside. 
  • 5. Blanch cranberries for 2 minutes (skins should break). Drain and set aside. 
  • 6. Dehydrate vegetables & cranberries at 135℉ for approx 4-10 hours for vegetables; 24-30 hours for cranberries.
  • 7. Cook ground turkey over medium high heat until golden brown. (avoid cooking with oil – use water as needed instead). Strain excess oils.
  • 8. Dehydrate turkey at 160℉ for approx. 7 hours
  • 9. Combine all ingredients (except instant gravy) into a container. See rehydrating instructions below.
  • **If you made your own stuffing, step 9 is when you will add thyme, rosemary, sage, garlic powder and salt. (These spices are not needed if you bought stuffing).


  • It's worth it to buy dried cranberries instead of making your own (it saves a lot of time and is arguably cheaper as well)
  • Dehydrating time may vary (the thickness, water and fat content of the ingredients, as well as the humidity and altitude of your environment will impact dehydrating time)
  • Scroll down for storage guidelines
  • Check out our post Where to Buy Dehydrated and Freeze-dried Ingredients.
  • Learn more about dehydrating from our Dehydrating 101 post.


Serving: 1gCalories: 428kcalCarbohydrates: 61gProtein: 28gFat: 11gSaturated Fat: 1.9gSodium: 600mgFiber: 10gSugar: 10g
Keywords: dehydrated recipe, thanksgiving

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How to "rehydrate" before consuming:

  1. Add 1 & 1/4 cup boiling water (only 1 cup if using nuts instead of turkey)
  2. Stir
  3. Let sit for approx. 12 mins
  4. Stir & enjoy
If you’re wanting gravy, make the packet according to its instructions while the meal is rehydrating. Pour on top just before eating. 

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.  

Storage Guidelines:

  • Keep stored in a sealable bag or container
    •  Tip: Vacuum sealing can more than triple the shelf life
  • Keep stored in a cool, dry and dark place
    • For longer term storage, store in your freezer (especially if not vacuum sealed)
  • When dried and stored properly, this should have a shelf life of several months up to a few years.
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