Updated 12/09/2024

This backpacking stuffing recipe – with winter squash, mushrooms and sausage – is like having Thanksgiving in the backcountry.

Ingredients

Makes 1 serving

• 1-1/4 cup (2 ounces) bread cubes, dried
• 1/4 cup delicata squash, dehydrated
• 1/4 cup mushrooms, dehydrated
• 1 tablespoon green onions, dehydrated
• 2 teaspoons parsley
• 1 tablespoon chicken bouillon or see recipe for healthy substitute below
• 1 teaspoon butter powder
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup sausage, freeze-dried
• 1 tablespoon olive oil

INGREDIENT NOTES

• bread cubes: purchase stuffing bread cubes or cut leftover bread into cubes and dehydrate
• delicata squash: any type of winter squash can be dehydrated after fully cooking
• mushrooms: purchase dried mushrooms or slice white button mushrooms or porcini mushrooms and dehydrate
• green onions: slice green onions (white and green parts) and dehydrate
• chicken bouillon – healthy substitute:
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon thyme
  • 1/8 teaspoon oregano
• sausage: purchase at Packit Gourmet (or substitute with freeze-dried chicken, bacon jerky, or leave out for a vegetarian version)
• poultry seasoning: purchase at Savory Spice (or substitute with a mix of sage, thyme and rosemary)

At Home

This recipe includes four ingredients that need to be dehydrated at home: bread cubes, delicata squash, mushrooms and green onions.

• bread cubes: cut old bread into cubes and spread on a dehydrator tray, drying at 135 degrees until fully dried. The bread cubes should be similar to croutons in hardness.
• delicata squash (or any other variety of winter squash): the squash needs to be fully cooked and cubed before dehydrating. Smaller cubes are recommended for better rehydration. I like to cook the squash whole in an Instant Pot, then peel and cut into cubes.
• green onions: chop fresh green onions and spread in a thin layer on dehydrator trays. Dehydrate until fully dried. There should be no flexibility or dampness when fully dried.
• mushrooms: place thin slices on a dehydrator tray and dry until brittle.

Assembling the meal: 

• add all ingredients except bread cubes to plastic bag or vacuum seal
• store bread cubes separately
• place olive oil in a small bottle
• I vacuum seal most of my meals and store in the freezer until I’m ready to go on a trip

At Camp

• bring 1 cup water to a boil
• add all ingredients except bread cubes and stir well
• simmer for 1-2 minutes, then let soak for 5 minutes
• add bread cubes and stir to mix well
• soak for 5 more minutes or until bread cubes are rehydrated

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