Thanksgiving dinners are traditionally oven-baked turkey, oven-baked sweet potatoes with the gooey marshmallow topping, and oven-baked corn casseroles with a side of buttery biscuits. But what if you’re camping during the holidays? Does that mean you have to forego a full meal? We’ve got some great recipes that will fill your camp table with a meal fit for any Thanksgiving festivities.
Surf & Turf (serves 4) (recipe from delish.com)
½ pound sirloin steak, cut into 1-inch cubes
½ pound shrimp, cleaned and deveined
2 ears corn, each cut crosswise into 4 pieces
1 cup grape tomatoes
1 small red onion, cut into thick slices
1 lime, sliced into wedges
2 garlic cloves, thinly sliced
1 tablespoon Old Bay Seasoning
1 teaspoon fresh thyme leaves
1 teaspoon cumin
Freshly cracked black pepper
- Preheat grill over high heat. Cut 4 sheets of foil, each about 12 inches long.
- Divide steak, shrimp, corn, tomatoes, red onion, lime wedges, and garlic between each foil pack. Drizzle with olive oil and sprinkle with Old Bay, fresh thyme, cumin, and black pepper.
- Fold the foil packets crosswise over the mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
- Place foil packets on the grill and cook until just cooked through, about 6 to 8 minutes per side. Garnish with parsley and serve with lime wedges.
Cherry Cobbler (Serves 2-3) (recipe from thecardswedrew.com)
1 20-ounce can cherry pie filing
1 box white cake mix
2-3 sticks butter
1 tub vanilla ice cream
- Lay out two large sheets of tin foil on a hard surface
- Add cherry pie filling directly onto foil. Top filling with about ¼ to ½ cup cake mix.
- Top each with 2-3 slices of butter
- Fold foil lengthwise into center and fold in the ends to create a little tent (don’t wrap tightly)
- Place directly on grill, for about 15 minutes
- Remove carefully from grill; open foil and top with ice cream before serving.