RV Recipe: Dutch Oven Turkey and Dressing Bake

By:  Emily Rohrer

22nd Nov, 16

You just can't roast a whole turkey in an RV oven. Here's an outdoor cooking alternative.

Long before we started full-timing in our Heartland Bighorn 5th wheel, we took our then teenage sons on a Thanksgiving week road trip from Texas to New Mexico, in a camping trailer we'd rented from a nearby RV dealer.

It was the first time we'd traveled in a recreational vehicle, and wow, am I glad I thought to check out our kitchen before I went grocery shopping for that vacation. As many of you seasoned RV travelers know, there's no way anything larger than a Cornish game hen is gonna fit in one of those ovens!

Tim manning the outdoor "kitchen".

Luckily, my husband and older son were well versed in outdoor cooking, thanks to many years of camping adventures with the Boy Scouts, so we packed our largest dutch oven in the bed of our truck, dug up a recipe that sounded easy and tasty, did our shopping, and took off.

Emily making side dishes in the kitchen.

On Thanksgiving Day, we were then able to enjoy this savory turkey and dressing combo, served with traditional holiday side dishes that I was able to prepare in the RV kitchen.

With a little creativity, and willingness to try something new, we were able to cook that bird after all!

So, without further ado, here is the recipe we used to bake our bird on that Thanksgiving road trip. Full disclosure: this recipe is adapted from "The Scout's Outdoor Cookbook" by Christine and Tim Conners, published by Falcon Guides, 2008.

Dutch Oven Turkey and Dressing Bake

Serves 6-8

3 lbs. turkey breast, dark meat, or combination, cut into 4-oz portions

1 10.5 oz can cream of chicken soup

1/4 cup white grape juice, white wine, or chicken broth

1 6-oz box (or 2 cups) chicken flavored stuffing mix

1/2 cup (1 stick) butter, melted

Pepper and parsley to taste

Place turkey portions in a 12' dutch oven. Combine soup with the 1/4 cup liquid you've chosen, and pour over meat. Sprinkle stuffing mix evenly over top, then drizzle melted butter over all. Add pepper and parsley.

Cook for 45 minutes using 8 prepared briquettes under the oven, and 17 coals on the lid. Serve when internal temperature of turkey reaches 170 degrees F.

Again, this recipe was adapted from "The Scout's Outdoor Cookbook" by Christine and Tim Conners, published by Falcon Guides, 2008. For those new to this cooking method, the Conners' have a video on dutch oven tips which you can watch below.

Emily Rohrer (OwnLessDoMore.us) was a paid contributor to HeartlandRV's blog. All opinions expressed are her own.*

Emily Rohrer

Emily Rohrer

Own Less, Do More

Goodbye suburbia. Hello, 2008 Heartland Bighorn! Rolling by the seats of our pants, searching for home.