You can enjoy a fantastic Thanksgiving dinner on the road in your RV. Begin by roasting your turkey on the campfire. Then enjoy these three recipes to add to your ideal meal.
Butternut Squash and Apple Soup
- 3 tbsp butter
- One large onion, chopped, about 2 cups
- 5 tsp curry powder
- 6 cups butternut squash, peeled, seeded and chopped, about 3 lbs
- 2 tart apples, peeled, cored and chopped
- 3 cups chicken stock
- 1 tsp salt
- 1 cup apple cider
- Pepper to taste
- In a large pot, melt butter; add onion and saute until tender and translucent. Add the curry powder to the onions and stir thoroughly. Put the squash, apples, stock and salt into the pot. Bring to a boil and then reduce heat and simmer until squash and apples are tender, approximately 25 minutes.
- Remove 2 cups of liquid, set aside, and reserve for later.
- Blend the remaining soup in a blender until smooth and return to the pot. Add the cider and stir. Gradually add the reserved liquid to the soup; the soup should still be thick, but not overly so. You may not need to add all of the reserved liquid to reach the desired consistency.
- If needed, reheat the soup before serving. Liberally grind pepper over the soup before serving.
This soup is especially good served with rustic bread or some simple homemade buttermilk biscuits.
Campfire Pumpkin Pie
- Pie Dough (double crust)
- 2 2/3 cups all-purpose flour
- 1 cup cold butter
- 1/2 cup water
- 2 cups pureed pumpkin
- 1 cup packed brown sugar
- 1 1/2 teaspoons ground ginger
- 3/4 teaspoon ground nutmeg
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups light cream or evaporated milk
- 3 large eggs
Pie Dough (double crust):
Blend the flour and butter, with a food processor, pastry blender or even by hand, until it has the texture of course meal. Add the water slowly, while using the food processor or mixing with a spoon. You may not need the whole quantity of water, add part of the water at a time, blend until the flour and butter begins to adhere, but does not form a single mass without being pressed together. Be careful not to over blend or your pie dough will be tough instead of flaky.
This recipe only requires a few ingredients and may be simpler than bringing along all of the ingredients for the filling recipe above. Using either recipe mix all filling ingredients together in a bowl thoroughly before pouring into the pie crust.
If you want to make apple pie when camping, you need to come a little prepared. You have a variety of filling and dough options. You can always make your own pie dough, however, you will have to bring a few items and be prepared, which could be something of a hassle. Pre-made pie dough is also a good camping option, or you can pre-make and pre-roll your own pie dough.
If you want to pre-make your own pie dough, I suggest also rolling it out in advance. Store and transport the dough by placing the rolled out dough on a piece of plastic wrap and rolling the pie dough and plastic wrap up together. This will ensure that the pie dough doesn’t dry out and that you will be able to unroll the pie dough when you are ready to make your pie.
Should you decide not to roll or make your dough in advance you will have to make sure to pack a linen or similar cloth to roll out the dough. You will also need a flat surface to roll out the dough, so you may need to bring something flat that will serve that purpose. You will also need a large round tube to serve as a rolling pin if you don’t wan to bring a real rolling pin. An empty wine bottle or similarly shaped bottle works well as a substitute rolling pin.
Using an pie iron is a great way to make all sorts of fun camping food. You can make your apple pie using two pieces of sandwich bread, or two square pieces of pie dough. When using the pie iron I recommend using canned pie filling. I know the canned filling probably isn’t quite as good, but when using the pie iron and homemade pie filling you risk overcooking the bread or dough while trying to completely cook the filling. However for pumpkin pie whether you make canned pie filling or homemade pie filling the cooking time should be approximately the same.
To make your pie, cut out at least two square pieces of pie dough, which will fit into the pie iron. Butter one side of each square. Place one square of the dough, buttered side down, into the bottom of the pie iron. Spoon some filling into the center of the dough, and place the second square, buttered side up, over the filling. Crimp the two pieces of dough together around the edges and close the pie iron. Put the pie iron into the fire and cook for 10-15 minutes. Open the pie iron a few minutes into cooking to check that the crust is not cooking to fast. Your pie will be done when the crust is golden brown.
Start by greasing the bottom and sides of your dutch oven so the pie won’t stick. Place the bottom crust into the bottom of the dutch oven. Next pour in the pumpkin pie filling and crimp the edges of the pie dough to make a decorative edging. Finish by placing the lid on the dutch over and placing in the fire. Cover the lid with coals and bake for 20-25 minutes.
Orange Spiked Green Beans
- Green beans
- Orange peel from 1/2 a navel orange
- 1/4 tsp lemon juice
- 1 T honey
- Sea salt for boiling water
- Boil green beans in a pot of lightly salted water until al dente. Make sure not to overcook your green beans. This recipe is best if the beans are just barely cooked.
- Grate the peel of 1/2 an orange, making sure not to get the bitter white pith
- Toss green beans with lemon juice and honey
- Sprinkle with orange peel – toss thoroughly and serve either warm or at room temperature