Easy campfire dutch oven recipes for turkey and cornbread. Host a camping Thanksgiving!
Author Sarah | Must Have Mom
Ingredients
For the Turkey
1onionquartered
1applesliced
2Tablespoonsvegetable oil
2onionssliced
6sprigs rosemary
6sprigs sage
6sprigs thyme
1tablespoonsalt
1tablespoonpepper
2cupschicken stock
For the Cornbread
5tablespoonsvegetable oil
2cupscornmeal
2cupsflour
1/4cupsugar
1teaspoonbaking soda
1teaspoonsalt
4teaspoonsbaking powder
4large eggs
1 1/3cupwhole milk
1 1/3cupbuttermilk
4tablespoonsmelted butter
Instructions
Stuff turkey with 1 quartered onion and apple slices. Place onion slices, herb sprigs, and chicken stock in the bottom of a dutch oven. Place stuffed turkey on top and pour oil over the bird and rub it over the top. Season with salt and pepper. Bake for 30 minutes at 400 degrees (using hot coals to achieve temperature) and then reduce heat to 350 degrees F. Remove when internal temperature of turkey reaches 160 degrees F.
For cornbread: Place vegetable oil in dutch oven and preheat by placing 10 hot coals underneath dutch oven and 21 hot coals on top of dutch oven lid. While it preheats, mix cornbread mixture together. In a large bowl mix together cornmeal, flour, sugar, baking soda, salt and baking powder. Whisk to combine. In a separate bowl mix together eggs, milk, buttermilk, and melted butter. Whisk together. Combine wet and dry ingredients and mix well. Bake for 20-25 minutes at 425 degrees F. Once done baking, turn entire dutch oven upside down and cornbread will release onto the overturned lid.