Backpacking Recipe: Fall Harvest Stuffing
This backpacking stuffing recipe – with winter squash, mushrooms and sausage – is like having Thanksgiving in the backcountry.
This recipe is from our cookbook “Memorable Backcountry Meals: 44 Recipes Worth Making”
Learn more and purchase direct from the authors
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)
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
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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