Thanksgiving on the Trail

In the weeks leading up to Thanksgiving, we have heard the plans of many folks who are looking to be backpacking over Thanksgiving. Sounds like a great way to avoid the masses in the grocery store and do away with Black Friday altogether! We have compiled a few trail friendly Thanksgiving Day Recipes that may come in handy this Thursday for those who will be out backpacking! Enjoy!


The Main Course: Thanksgiving Stuffing by Ian Mangiardi and Andy Laub (shared trail name: The Dusty Camel), New York, NY
1 packet of Stove Top brand stuffing
1 7-ounce pouch chicken
1 cup dried cranberries

Directions: Boil 1 1/2 cups water, then stir in stuffing. Add chicken and cranberries. Serves two.


The Side: Mashed Potatoes with Gravy


1 Package Idahoan Instant Mashed Potatoes
1/2 Package McCormick Brown Gravy Mix

Directions: Prepare potatoes by adding 2 cups hot water. Stir until all water has spread thoroughly throughout. In another pot, gradually add water into gravy mix, stirring as you go. Boil gravy over low heat and let sit until it has thickened. Pour over mashed potatoes.


The Bread: Campfire Biscuits on a Stick (Recipe adapted from Lipsmackin’ Backpackin’, by Tim and Christine Conners)


1 cup Bisquick
1/3 cup water

Directions: Pack Bisquick in a zip-top bag. In camp First, build a fire. Next, find a good cooking stick—think a sturdy, marshmallow-roasting stick. Add water to the bag, seal it, and squish with your hands to mix. Add dribbles of water until dough develops a moist (but not runny) texture. Cut off the corner of the bag and carefully squeeze dough onto the end of your stick, twirling the stick until the dough is firmly stuck on. Bake over the campfire (or coals), rotating until the biscuit is golden brown. –



The Dessert: Pumpkin Pie Muffins (Recipe by By Tanya Krezevska )

1 cup dry muffin mix
2 tablespoons pumpkin powder or 1/4 cup canned pumpkin
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
2 tablespoons olive oil
6 silicone or paper muffin cups

Directions: When at home, mix all dry ingredients in a zip-lock bag and put oil into a leak-proof bottle.Once  on the trail, pour olive oil and 1/4 cup water into the bag with dry baking mixture. Close the bag and knead until smooth. Cut off a corner of the bag and squeeze batter into the muffin cups (or cook pot/ whatever.) Bake until dough is cooked through.


For those of you who will be out backpacking over this Thanksgiving, we salute you! May these recipes make you a merry feast!


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