Yield: 4-6 servings
Cool,
crisp days in the midst of a kaleidoscope of oranges, reds and yellows spell only
one thing for grasshaven: autumn camping.
Camping after Thanksgiving is an opportunity to use left overs in new
and interesting ways while allowing an extension of family gathering time. Make
memories around the table on Thanksgiving Day and leave Friday for a weekend
camping trip. Grab your turkey left
overs, mix with some vegetables and wrap them in flaky goodness. Roasting the pie over a hot fire in the great
outdoors infuses it with a smoky aroma that can only be achieved during autumn
camping. Open the lid and enjoy the home
cooked smells.
ingredients:
1 cup diced cooked turkey
2 cups frozen vegetables, thawed
2 tablespoons butter
1 (10 ounce) can of cream of mushroom soup
½ cup milk
1/3 cup fresh mushrooms, sliced
½ teaspoon oregano
1 bay leaf
½ teaspoon garlic salt
¼ teaspoon pepper
salt to taste
1 cup Bisquick baking mix
½ cup milk
1
egg
recommended campsite
gadgets and gear:
dutch
oven
can opener
heat resistant spoon
mixing bowl
measuring
cups
at home preparation:
prep time 10 minutes · total time: 10 minutes
The day before your departure, dice cooked turkey and slice
mushrooms. Place in resealable bag. Measure oregano, garlic salt, pepper, and bay
leaf and place in small resealable bag. Measure Bisquick and place in
resealable bag.
campsite preparation
and presentation:
total time: 30 minutes
Prepare a cooking fire.
In a dutch oven, combine turkey, vegetables, cream of mushroom soup, milk,
mushrooms and spices. In a mixing bowl,
combine Bisquick, milk and egg. Spoon
Bisquick mixture over filling, covering completely. Close lid and place onto of fire. Build small fire on top of dutch oven. Cook about 20 minutes or until top turns
golden. Serve immediately.
cook’s notes:
Frozen turkey from Thanksgiving dinner and frozen vegetables can keep your cooler cool and make transportation to the campsite easier.
Remember Better·Living·Is·Surprisingly·Simple™ in the outdoors.
Turkey Pot Pie ·
Enjoy
