If you’re somewhat tired of the old tradition of the Thanksgiving holiday at your house, then I suggest taking this holiday on the road! Maybe you’re thinking that there is no way you can pull off a Thanksgiving dinner in the RV given that the oven is on the smaller side. Heck, you may even be wondering if the turkey can fit in the oven at all! But no need to worry, a Thanksgiving dinner can be cooked and enjoyed in your Texas RV. Plus, you have the added benefit of being able to camp during the long holiday weekend.
As with any Thanksgiving dinner you need to know how many you’re cooking for. This is going to decide the size of the turkey. If you’re number is four or less than you can cook a smaller sized turkey; alternatively, you can buy a turkey breast or two and oven roast those. If you have a larger party then I would suggest deep frying your turkey. For that, you’ll need a deep fryer and a lot of peanut oil. If you have never deep fried a turkey, you need to read up on how to do so to avoid any and all possible dangers of this cooking method. You can also cook your turkey on the grill or use the campfire. An advantage of using the latter options is that it does free up that precious oven space for other dishes.
These alternative-cooking methods can also be an aid to you when cooking other dishes besides the turkey. If it’s more than you RVing, then enlist the help of all those that are willing and able. Everyone should be able to get in on the preparation of the dinner. Here are a few non-turkey recipes that use the grill or the campfire:
Dutch Oven Cherry Clafouti
- 12 ounces fresh or frozen cherries
- 2 large eggs
- 1/4 cup sugar
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- Butter, for the Dutch oven
Prepare charcoal for cooking outdoors by heating coals in a chimney starter until hot and ashy.
Butter the bottom and sides of a 5-quart Dutch oven. If using fresh cherries, rinse, stem and pit the cherries. If using frozen, place the cherries into a colander and allow to thaw completely before using. Discard the juice. Spread the cherries evenly over the bottom of the Dutch oven.
In a mixing bowl, whisk together the eggs and sugar until frothy and lightened in color. Add the milk, vanilla and flour and whisk to combine. Pour the batter over the cherries.
Place 18 to 19 coals on a Dutch oven table. Place a cooling rack, or other wire rack, that is at least 2-inches high, directly over the coals. Place the Dutch oven on the rack directly over the coals. Cover with the lid and place 22 to 23 coals on top. Cook with the lid on for 25 minutes. Remove the lid and cook for another 5 minutes or until golden on top and a knife comes out clean when inserted into the middle.
Allow to cool for 30 minutes before removing from the Dutch oven, slicing and serving. – via FoodNetwork
Potatoes Plus Recipe
- 4 medium red potatoes, cubed
- 1 medium onion, cubed
- 1 medium sweet red pepper, cubed
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon each dried basil, dill weed and parsley flakes
- 1/4 cup butter, cubed
- Combine vegetables and seasonings; divide among four pieces of heavy-duty foil (about 12 in. square). Dot with butter. Fold foil around vegetables and seal tightly.
- Grill, covered, over medium heat for 15 minutes on each side. Open foil carefully to allow steam to escape. Yield: 4 servings. – via Taste of Home
- 1/4 cup butter or margarine
- 2 cups all-purpose flour
- 3 tbsp. dried buttermilk powder
- 1-1/2 tsp. cream of tartar
- 1/2 tsp. baking soda
- 3/4 cup water
- In a large bowl, rub the margarine or butter into the flour, buttermilk powder, cream of tartar and baking soda until it resembles a coarse meal. Store the mixture in a sealable plastic bag labeled Camp Dough. Write “Add 1 cup water” on the bag.
- When you are ready to mix up the dough, pour the water into the bag, stir (be sure you do not add too much or overmix) and bake. The dry mix travels well for about three days unless you are in a very hot and humid climate. Makes 2-1/2 cups.
- For Snakes on a Stick: Find a green stick, about 2 feet long and 1/2 inch in diameter. Peel the bark off one end and briefly heat the end over the fire. Mix the dough and pull off a clump the size of a child’s fist. Roll the dough into a long, thin snake shape. (Thin dough cooks easiest). Carefully twist and wrap it around the peeled end of the stick and pinch the dough ends so the snake doesn’t fall off the stick. Roast it over the fire until brown and cooked through, then slip it off the stick to eat. This is delicious topped with butter and jam. Makes 1 serving.
- For Campfire Grilled Logs: Flatten a fist-size piece of dough into a rectangle that is large enough to cover the a piece of string cheese and about 1/4 inch thick. Roll the dough around the string cheese and seal tightly. Wrap the log in a buttered, double thickness of aluminum foil and place it on the coals or grill. With a pair of tongs, rotate the package until the dough is cooked on all sides (about 12 to 18 minutes). Unwrap and dip in mustard or ketchup. Makes 1 serving. – via Family Fun
RVing is a great way to spend your Thanksgiving! Before you hit the road, stop by any convenient ExploreUSA RV Supercenter for all of your RV cooking needs. Tell us how your Thanksgiving in your RV turned out by commenting below!