Hopefully every one of you read our post last week and decided to go camping for Thanksgiving this week. It appears that it is going to be a perfectly cold weekend in most places, so you’ll need more than a few Campfire Roasted Sweet Potatoes to keep you warm. We thought we’d help you out with one more delicious Thanksgiving recipe that you can for sure take backpacking if you’re going for a serious Thanksgiving trip.
Speaking of backpacking, did you hear that we are one of the winners of the Backpacker’s Magazine Reader’s Choice Contest for our Oatmeal Pancakes with Dried Fruit Compote recipe?! You can pick up a copy of the January issue and see for yourself. You’ll also see a lovely headshot of Mai-Yan. That is also a great recipe for this Thanksgiving weekend even if you are comfortably cooking it from your kitchen.
We’ll actually be spending Thanksgiving among civilization this year, but we’ll be together for the first time. We’ll be crammed together with as many people as we can fit in the house, sleeping on a big palette on the living room floor (just us kids under the age of
30 40 50, of course). I’m nervous there won’t be enough leftovers for me to take home at the end of this. I might have to hide some on Thursday night while everyone’s napping.
Here’s your recipe: Dried Plum (yes, that’s the same thing as PRUNE) and Caramelized Shallot Stuffing. The best part of the meal! I once heard that the secret to being vegetarian is caramelized onions/shallots and smoked paprika. If you’re backpacking, its easier to be vegetarian, so you will be satisfied with this recipe even if you aren’t bringing a turkey. Also, its always good to have that extra fiber.
Dried Plum and Caramelized Shallot Stuffing
Prep Time5 minutes
Cook Time20 minutes
Activity GuideBackpacking, Bike Touring, Car Camping
- 2 tablespoons butter
- 2 shallots, roughly chopped
- 6 dried plums, chopped
- 1 cup water or broth
- 2 cups stuffing mix
- 2 quart pot
- Cutting board
- Large spoon
- Saute the shallots in the butter over low heat until softened and caramelized, about 10 minutes. Add the dried plums and water and bring to a boil. Remove from heat and stir in stuffing mix. Cover and allow to rest for about 5 minutes. Serve hot.