Backpacking Recipe: Fall Harvest Stuffing

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

backpacking recipe: stuffing with delicata squash, mushrooms and sausage


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 stock powder
  • 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


  • 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 stock powder: purchase at Packit Gourmet (bouillon cubes can be used instead of powder)
  • 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.

backpacking recipe: stuffing with delicata squash, mushrooms and sausage

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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