Thanksgiving Skillet

As noted in our Kung Pao Fried Rice post, we went camping last weekend. This recipe is the first Campout Cooking meal we made when we arrived at the site on Friday night. Our inspiration for this meal was the notion that if you take Christmas in July and then rewind the clock one month, Thanksgiving in June feels like it should be a thing! So, we started thinking about some key components to a complete Thanksgiving Meal, and we began to build around those.

We began with with ground turkey because turkey is our Thanksgiving centerpiece. From there, we added a load of veggies that play nicely together (celery, onions, carrots, and green beans) and then added in a metric ton of garlic to keep the mosquitoes at bay. Then, we opted to include add in stuffing (over potatoes) as our carb component due to ease and reduced cleanup for camping. To finish everything off, we made a Roux to build a gravy to coat everything and tie all of our components together into one cohesive dish.

**Note, the poptarts that photobombed some of my pictures were NOT mine!

Time: 40 Minutes


  • Ground Turkey
  • Onion
  • Celery
  • Carrot
  • Green Beans
  • Garlic
  • Zucchini
  • Bread (stale/stuffing bread is best)
  • 1.5-2 Cups of Chicken, Turkey, or Veggie Stock
  • 3 Tablespoons Butter
  • 3 Tablespoons All Purpose Flour


  • Peel and dice your carrots, onion, and garlic. Dice your celery.
  • Melt your butter in a pan, and add your diced veggies. Cook until your onions soften and turn opaque.
  • As your veggies cook, chop your green beans, and add them to the pan, and stir to combine and sauté.
  • Dice your zucchini, and add it to the pan as well, and sauté for 5 or so more minutes.
  • Add your ground turkey to the pan, break it up with your spatula, and mix all of your ingredients to cook together. Continue to cook until your turkey is browned, and the liquids in your pan have evaporated.
  • Add in your flour, and stir it in to coat your ingredients. Allow to sit for a minute or two.
  • Add your stale bread/stuffing to your pan, and then pour your stock over everything, and allow to sit. Stir occasionally as your stock rehydrates your bread and thickens into a gravy.
  • Plate, devour, and enjoy!

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