Campground Embers

As I reflect on last night’s campground fire, I reflect back on Thanksgiving yesterday and the month of November with all its blessings, thinking of Gladys Taber’s Stillmeadow Calendar. Her books, many of them, are divided by month and season. To open November, she writes, “Teatime comes early at Stillmeadow now. I hang the kettle over the embers, bring out the toasting fork, and open the sweet-clover honey.”

The campground where we are staying is full. Driving through yesterday, we noticed a few empty spots, but as the evening progressed, campers slowly arrived and set up for Thanksgiving gatherings. It may seem odd that folks would choose to camp on Thanksgiving Day, but many of them may be going to feast with nearby relatives and prefer sleeping in their own space. Some may have dogs and find that travel is so much more affordable with pets when they can bring them along. Others, like us, feel a heightened sense of gratitude when we are close to nature.

So how does someone prepare a Thanskgiving feast at a campground, in the absence of an oven?

It takes a little prior planning, but the key is to keep the menu simple. We were cooking for 6 adults. My sister in law brought banana pudding from our favorite local restaurant, dressing she prepared at home, and a gallon of sweet tea, a half gallon of unsweet tea, and strawberries with dip. At the campground, we prepared the turkey, green bean casserole, rolls, sweet potatoes, macaroni and cheese, and cranberry sauce.

The turkey cooked all night on low. I purchased a Jennie-O Turkey Breast, 8.73 pounds, the largest size that would fit in my crock pot. I inserted a crock pot liner, then washed the turkey and placed it in the pot, skin side up. Next, I added about two cups of bone broth (not chicken stock, but actual bone broth) and then sprinkled half a package of dry ranch dressing mix over the top of the breast. Then, I closed the lid at 7 pm and set it on low to cook all night. We are inside a camper, so we do not have to worry as much about bears.

The turkey cooked all night, filling the camper with the great smell of a forthcoming Thanksgiving feast. Even the dogs could hardly wait!

The rolls and cranberry sauce may have been the easiest sides to prepare: King’s Hawaiian Rolls in a bag, and a can of Ocean Spray Cranberry Sauce did the trick. The sweet potatoes were steamed in the microwave in a bag. I purchased two 1.5 pound bags of Simply Perfect Sweet Steamers, which took 8 minutes per bag. We added a touch of butter, then sprinkled with cinnamon and turbinado sugar. The macaroni and cheese was also prepared in the microwave. We prepared a four-pack of individual microwave tubs and combined them in one bowl.

I brought an extra crock pot for the green bean casserole. Again, I used a crock pot liner and mix the recipe right in the bag, gave it a good stir, and set it on low for two hours starting at 10 a.m. I increased it to medium for the last half hour.

If you’re wondering how we run the microwave simultaneously with two crockpots, we pull extra power off the post outlet. Most campers can’t handle all that power, so we bring an extension cord and run it off the second outlet on the electric post. From there, we set up a small table and and outlet strip for the crock pots to keep doing their thing. This frees up the picnic table for us to gather and eat.

Thanksgiving Day was chilly, but we kept warm in the tent we placed over our picnic table, making our dining room! We used a small space heater to warm the area, and after dinner we moved outdoors to sit around the fire and talk before we had dessert. My sister in law plugged in her electric lap blanket to stay extra warm and snuggled in with one of the dogs.

I reflect on the day and count all of our blessings – family, health, dogs, food, warmth, and each other. And I look forward to closing my eyes and drifting off – the best kind of tired and happy!