Easy campfire dutch oven recipes for turkey and cornbread. Host a camping Thanksgiving!
Author: Sarah | Must Have Mom
For the Turkey
For the Cornbread
1 1/3cupwhole milk
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.