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July 16, 2015

Stuffing with Chicken and Vegetables

backpacking food

final weight: 3.2 ounces

backpacking food

ready to pack!

Using a store-bought stuffing mix, I added chicken and vegetables to make a fully-rounded meal for backpacking. This is easy to put together, using dehydrated and freeze-dried ingredients. I dehydrated the mushrooms and leeks at home, but it’s pretty easy to find them in most grocery stores.

digital kitchen scale is helpful for measuring ingredients and the final meal weight.

INGREDIENTS

1 cup dried bread cubes from Trader Joe’s Cornbread Stuffing Mix
2 tsp seasoning mix that comes with stuffing mix
1/4 cup freeze-dried chicken (Mountain House)
1 tsp instant vegetarian chicken base (VegCuisine vegetarian chicken flavor)
1/4 cup freeze-dried peas, corn, carrots, tomato bits (Just Veggies)
1/4 cup dried mushrooms
1/4 cup dried leeks or onions
1 tsp olive oil
10 oz. water

AT HOME

Combine all of the dry ingredients in a quart size Ziploc freezer bag. Add olive oil to a small vial (I use Nalgene 1 oz bottle).

AT CAMPSITE

Add the dry ingredients to your camp stove and add the water, stirring well. Turn on the stove and bring to a boil. Turn off and let sit to soak for 10-15 minutes. This helps to rehydrate the dry ingredients before final cooking, plus it uses less fuel. Turn stove to a simmer and cook for 2-3 minutes or until done. Add the olive oil, stirring to mix in. Turn off the heat, cover the pan and let sit for a few minutes.

ZIPLOCK BAG COOKING METHOD

Add boiling water to the Ziploc bag (must be a freezer bag, not regular), seal and let sit for 10-15 minutes. Squish the food around in the bag a couple of times to distribute the liquid if needed.

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