Scouting Thanksgiving Recipes

Here’s your full Campsgiving meal plan with clear ingredient quantities added for each recipe — perfect for Scouts cooking over a campfire or portable grill.

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Thanksgiving Foil Dinners

Thanksgiving Turkey and Veggie Packets

Serves: 1 (multiply as needed)

Ingredients:

1 turkey breast slice or 1 ground turkey patty (about 6 oz)

1 small potato, diced (about ½ cup)

6–8 baby carrots, sliced in half

½ cup green beans, trimmed

1 tablespoon olive oil or 1 tablespoon butter

¼ teaspoon salt

⅛ teaspoon black pepper

¼ teaspoon dried thyme or sage

Instructions:

1. Lay out a large sheet of heavy-duty aluminum foil (about 18 inches long).

2. Drizzle with olive oil or place butter in the center.

3. Layer potatoes and carrots first, then turkey and green beans on top.

4. Season with salt, pepper, and herbs.

5. Fold and seal foil tightly, leaving space for steam.

6. Cook on hot coals or grill grate for 25–30 minutes, turning halfway.

Check that the turkey is fully cooked (165°F internal temperature).

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Stuffing & Turkey Packets

Serves: 1

Ingredients:

1 turkey cutlet (about 6 oz)

½ cup prepared stuffing (store-bought mix works great)

¼ cup turkey gravy

¼ cup green beans

1 tablespoon dried cranberries

Pinch of salt and pepper

¼ teaspoon poultry seasoning or sage

Instructions:

1. Place turkey cutlet on foil (18-inch sheet).

2. Spoon stuffing on top of turkey and scatter green beans around.

3. Pour gravy over everything and sprinkle with cranberries and spices.

4. Seal packet tightly.

5. Cook on coals for 20 minutes, turning once halfway through.

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Dutch Oven Recipes

Campfire Stuffing

Serves: 6–8

Ingredients:

1 pound sweet sausage

1 medium onion, diced

2 stalks celery, chopped

2 cloves garlic, minced

1 teaspoon dried sage

½ teaspoon dried thyme

¼ cup butter (½ stick)

8 cups dried bread cubes or 1 (12 oz) bag stuffing mix

2–2½ cups chicken stock

Instructions:

1. Preheat Dutch oven over coals.

2. Brown sausage until fully cooked. Drain excess grease.

3. Add onion, celery, garlic, sage, and thyme; cook until tender.

4. Stir in butter and stuffing mix, then pour in enough chicken stock to moisten.

5. Cover Dutch oven. Place over coals with 6–8 coals underneath and 10–12 on the lid.

6. Cook 45–60 minutes, turning occasionally, until top is lightly crisp.

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Almost Pumpkin Pie

Serves: 8

Ingredients:

1 (15 oz) can pumpkin pie mix (not plain pumpkin)

1 (15.25 oz) box yellow cake mix

½ cup (1 stick) butter, sliced into thin pats

½ cup chopped pecans or walnuts (optional)

Whipped cream for serving (optional)

Instructions:

1. Line Dutch oven with foil and lightly grease.

2. Pour pumpkin pie mix into bottom.

3. Sprinkle dry cake mix evenly over top.

4. Dot with butter slices; sprinkle nuts if desired.

5. Cover with lid. Bake using 8 coals under and 17 coals on lid for about 60 minutes.

6. Serve warm with whipped cream.

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Hot Spiced Cider

Serves: 6–8

Ingredients:

1 gallon apple cider (128 oz)

3 cinnamon sticks

6 whole cloves

1 orange, sliced into rounds

2–3 tablespoons brown sugar or honey (to taste)

Instructions:

1. Combine all ingredients in a large pot or Dutch oven.

2. Heat over low campfire or grill until hot and fragrant (about 20 minutes).

Do not boil.

3. Ladle into mugs; include a cinnamon stick in each for flavor.