4 years ago500+ Views
When it comes to turkey options on the trail, you're a bit limited! We all know how long it takes to bake a turkey. You can use big chunks of turkey, but I think that using turkey slices is the best way to be able to dehydrate and then rehydrate on the trail! ------------------------------------------ To dehydrate the weekend before: 1) Take 1/3 pound (or more) of sliced turkey and separate into pieces about 2 inches by 2 inches—no need to be precise. Just separate the slices before dehydrating. 2) Add any seasoning you usually add to your roast (i.e. sage, black pepper, etc.) Don’t add salt; the sliced turkey is salty enough. 3) Place on dehydrator tray and dehydrate. To pack away the turkey & stuffing ahead of time: 1) Put the turkey and ½ to 1 cup of the stuffing into a Ziploc bag. (you can use this recipe for stuffing: http://www.vingle.net/posts/594752, or use dried herb stuffing from the store). 2) Add 1/2 to 2 tablespoons of dried onion and celery (usually more celery than onion). These flavors can be increased or left out, depending on what you like in your stuffing at Thanksgiving dinner. 3) Put in one half cube of bouillon, depending on how salty you like you food. More bouillon = more salty flavor. 4) Put this mixture away or in the freezer. -------------------------------------- On the trail: 1) Heat water and pour just enough into the Ziploc bag with the turkey, stuffing, onions and celery to rehydrate—not too much. 2) Let it sit a couple of minutes until the stuffing looks like stuffing. 3) Eat this promptly; it is a fine line between yummy stuffing and soggy bread.
1 comment
@happyrock Are there a lot of people who try this? Thanksgiving on the Trail?