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The
Great Outdoor Thanksgiving
By Dian Thomas
It is time to make those final plans
for Thanksgiving. Most people will roast their turkey in the oven
but if you have a little adventure, good weather, and a little time
you could consider some outside alternatives.
A few years ago when I was in Las Vegas,
a friend cooked a turkey using peanut oil. Yes, it did take some
extra equipment but I was truly amazed at the speed the turkey cooked
and how little oil penetrated into the turkey. How moist it was!
It was done on a gas burner outside
in a very deep pan that held enough oil that it covered the turkey.
When the peanut oil reached cooking temperature, that turkey was
carefully lowered into the hot oil. Because the high heat of the
oil, the turkey cooked in a relatively short time. If you decide
to try this check out this link for photo and a description of the
process. http://www.fabulousfoods.com/school/cstech/fryturkey.html
Another delicious way to cook a turkey
is to grill it. It will produce another great product. Check out
this link for grilling directions. http://www.fabulousfoods.com/school/cstech/grillturkey.html
I you are going to try cooking the
turkey outdoors, how about some great side dished in the Dutch oven.
Baked Yams
These taste almost like candy when prepared with melted butter or
margarine, brown sugar and cinnamon.
4 medium yams, pierced
1/4 cup (1/2 stick) butter or margarine
1/2 cup brown sugar
Cinnamon
Dutch oven
Heat a 12-inch Dutch oven over 9 hot
coals. Arrange four jar rings evenly spaced on the bottom. Place
each whole, pierced yam on top of a canning jar ring. Cover with
Dutch oven lid and place 15 hot coals on top. Cook, covered, 30
minutes, turning yams over once.
Cut yams in half lengthwise, fluff
the center with a fork and add butter or margarine, brown sugar
and cinnamon. Cook, covered, 10 to 15 minutes more, if needed. Serves
4 to 8.
At Home
On the rack in the oven, bake whole,
pierced yams at 350ºF. until tender, about 30 minutes. Cut
in half lengthwise and add butter or margarine, brown sugar and
cinnamon. Serves 4 to 8.
- Other toppings might include maple
syrup, honey or apricot jam.
- Serve one half or whole to each
person, depending on the yam’s size and how hungry they
are.
Baked Butternut Squash
2 tablespoons butter or margarine
1 large butternut squash, cut in half and seeded (see •)
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup pure maple syrup
Cinnamon sugar
Camp Stove and At Home
In a large skillet, melt butter or
margarine; arrange squash, cut side down. Cook, covered, on low
heat 35 to 45 minutes, until squash is tender. Turn over, salt and
pepper and drizzle maple syrup or sprinkle cinnamon sugar into the
cut side of squash. Serves 4.
Dutch Oven
Line a 12-inch Dutch oven with aluminum
foil. Heat over nine hot coals. Add butter or margarine and place
squash, cut side down, on the foil. Cover with a Dutch oven lid
and place 15 hot coals on top. Cook, covered, 35 to 45 minutes,
or until squash is tender. Turn over, salt and pepper and drizzle
maple syrup or sprinkle cinnamon sugar into the cut side of squash.
Serves 4.
Foil
In a double layer of heavy-duty aluminum
foil, wrap squash, cut side down. Add butter or margarine and wrap
using the drugstore wrap (http://www.meridianmagazine.com/enjoying/070927foil.html).
Place package onto a bed of hot
coals and cook 30 to 40 minutes, turning over halfway. Let it rest
10 minutes before unwrapping. Turn over, salt and pepper and drizzle
maple syrup or sprinkle cinnamon sugar into the cut side of squash.
Serves 4.
At Home
n a baking dish, melt butter or margarine;
arrange squash, cut side down. Cover with aluminum foil and bake
at 350ºF. for 35 to 45 minutes, until squash is tender. Turn
over, salt and pepper
and drizzle maple syrup or sprinkle cinnamon sugar into the cut
side of squash. Serves 4.
- Any variety of winter squash (for
example — acorn, blue hubbard or banana) may be substituted.
- Seeds from squash, pumpkin, sunflowers,
etc., can be saved and roasted in a hot Dutch oven or in a baking
pan. To make roasted seeds, clean seeds and dry on a paper towel.
Season with melted butter or margarine, Worcestershire sauce and
salt. Bake at 325ºF., stirring occasionally, for 45 minutes
to 1 hour, until cooked to desired doneness.
If you are looking for something else
besides pumpkin pie, you cannot go wrong with one of my favorites.
Mixed Berry Crisp
Berries in season are always best. That probably is not an option
at this time of year, so just use frozen berries.
1 (10-ounce) bag frozen raspberries,
thawed
1 (10-ounce) bag frozen blueberries, thawed
1 (10-ounce) bag frozen boysenberries or blackberries, thawed
3/4 cup sugar
In a bowl combine berries and sugar;
set aside. Prepare Crisp Topping (below).
Dutch Oven
Heat a 12-inch Dutch oven over 9 hot
coals. Cover with Dutch oven lid and place 15 hot coals on the top.
Preheat 10 minutes. Pour the berry mixture into the Dutch oven.
Sprinkle Crisp Topping (below) evenly onto berries.
Bake, covered, for 30 to 35 minutes. Serve warm or cold. Serves
6 to 8.
At Home
Follow the above Dutch oven directions.
Cook in a baking dish at 350ºF. for 30 to 35 minutes, or until
golden brown. Serve warm or cold. Serves 6 to 8.
Crisp Topping
1 cup all-purpose flour
1 cup walnuts, finely chopped
1 cup brown sugar
1 cup oatmeal
1/2 cup (1 stick) butter or margarine, melted
In a medium bowl or in a 1-quart plastic
self-sealing bag, add flour, walnuts, brown sugar, oatmeal and butter
or margarine, and mix. This can be prepared at home and added to
the Berry
Crisp (above) outdoors. Excellent on cooked fruit or added to coffee
cake before baking.
Holiday
Special: Get Dian's three National Bestselling Camping
books, plus Dutch Oven DVD today at 50% off.
Would you like to get in on Outdoor
Cooking and Camping Tips from Dian Thomas, “Queen or Outdoor
Cooking?” She will share with you her creative and fun ideas.
Go to www.CampingWithDian.com
and get started today! © 2007 by Dian Thomas
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