Camping Recipes

Thanksgiving in a Dutch Oven

Ingredients

  • 3 pound(s) sliced turkey, shredded
  • 2 cans cut green beans, drained
  • 1 can whole baby carrots
  • 3 large jars turkey gravy
  • 3 boxes cornbread stuffing
  • 1/4 c butter

Preparation

Butter the bottom and sides of the dutch oven. Pour green beans in first. Add carrots on top. Layer the shredded turkey on top of carrots and green beans. Pour gravy over the two layers. Mix cornbread stuffing according to package directions and add on top of the ingredients and press down to cover the layers in dutch oven. Cut any remaining butter into pats and place on top of stuffing mix.

Place over hot coals and shovel some coals on top of the dutch oven. Allow to cook for 20 - 30 minutes until hot and bubbly and the stuffing has browned on top.

Serve with rolls and pumpkin pie for a tasty meal.

Christine Ritch Neal - Granite Falls, NC

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