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–+ servings

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.
COOKING METHOD: Dehydrating
Course Main Course
Servings 1
Print Recipe Pin Recipe
Prep Time 30 minutes
Dehydrating Time 22 hours
Total Time 22 hours 30 minutes

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

Nutrition

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

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