Sourdough Stuffing for on the trail this Thanksgiving! This is a great way to get your "Thanksgiving meal" even if you plan to spend it outdoors. Ingredients: 1 round loaf sourdough bread ¼ cup diced dried onion ¼ cup dried celery flakes (in spice aisle) 1 Tbsp dried parsley flakes 1 Tbsp lower sodium vegetable bouillon 1 tsp dried thyme 1 tsp ground black pepper ½ tsp dried rubbed sage ½ tsp kosher salt Directions at home: Heat the oven to 350°. Cut the bread into small crouton shapes and put on a baking sheet. Bake for 30 to 50 minutes, checking every 10 minutes, stirring, till crispy dry. Once cooled, use a rolling pin to break them up even smaller. In a small bowl mix the seasoning blend together until well combined. Split into 3 quart freezer bags (about 2 cups dry bread each) and 3 Tbsp dry seasoning mix. Note on each bag “Add ½ cup near boiling water and 2 Tbsp oil or melted butter”. In camp, after adding the oil and water seal the bag tightly and shake to distribute. Put in a cozy for 15 minutes. Each bag serves 2 to 3 and the recipe makes 3 bags worth.