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Campfire Cooking

Campfire Cooking for Thanksgiving

The entire Getaway team spent two nights at our Outpost in Virginia and celebrated Thanksgiving a little early. It’s rare that the team is all together in one place, and we got to know each other a little better while huddling and laughing under the stars. We prepared our own Friendsgiving meal over the campfire. Here are some of our favorite Thanksgiving recipes.

Getaway Thanksgiving Recipes

Thanksgiving Recipe Main: Steve’s Turkey Recipe

What you’ll need:

  • 1 12-lbs. fresh turkey
  • 1 handful of sage
  • 1 handful of rosemary
  • Butter

To prepare:

  1. Prepare a hot coal fire
  2. Stuff the turkey with rosemary and sage
  3. Cover the bird in butter
  4. Truss turkey and mount on spit
  5. Place the spit over fire
  6. Cook for about 4 ½ hours, turning every 15 minutes

Getaway Thanksgiving recipes

Thanksgiving Recipe Sides: Spinach Cheese Artichoke Dip

What you’ll need:

  • 1 (10 oz) package of frozen chopped spinach, thawed and drained
  • 1 (14 oz) can of artichoke hearts, drained and chopped
  • 3 cloves of garlic, minced
  • ½ cup of mayonnaise
  • 2 (8 oz) packages of cream cheese, softened
  • 1 cup grated Parmesan cheese

To prepare:

  1. Mix all ingredients and spread in a 10-inch Dutch oven
  2. Cover with lid, place on campfire, and bake until heated through and slightly browned (pro tip: to brown the top, take hot coals and place on lid)
  3. Serve with sliced French baguette and/or crackers

Getaway Thanksgiving recipes

Thanksgiving Recipe Sides: Campfire Dutch Oven Bread

What you’ll need:

  • 3 ¼ cups unbleached bread flour
  • 1 packet active dry yeast
  • 1 teaspoon kosher salt
  • 1 ½ cups warm water

To prepare:

  1. Combine all ingredients and mix or knead into a soft dough
  2. Place into a greased metal bowl and let rise for about an hour in a warm place
  3. After it’s risen, flatten the dough a bit and form into a ball
  4. Cover the dough with a greased piece of plastic wrap
  5. Preheat the Dutch oven for 30 minutes over coals
  6. Cut slashes into dough ball, coat Dutch oven with ½ tablespoon of olive oil, and place dough in Dutch oven on a piece of parchment paper
  7. Rotate Dutch oven and lid ¼ turn every 15 minutes, adjusting coals
  8. Bread is done when it reaches 200 degrees F

Getaway Thanksgiving recipes

Thanksgiving Recipe Sides: Campfire Stuffing

What you’ll need:

  • ½  lbs. of sweet sausage
  • 1 onion, diced
  • 2 minced garlic cloves
  • 1 cup diced celery (about 1 bunch)
  • ½ cup sage, chopped
  • 2 tablespoons thyme, chopped
  • 12 tablespoons butter
  • 14 oz bags of dried bread stuffing
  • 1 ½ cups of chicken stock
  • Salt and pepper

To prepare:

  1. Preheat Dutch oven, then add sweet sausage and mix to cook
  2. Add onion and cook until soft
  3. Add garlic, celery, sage, thyme, and 8 tablespoons of butter
  4. Cook for a few minutes, and then add dried bread stuffing, chicken stock, salt, and pepper. Mix well and top with 4 tablespoons of butter
  5. Cover Dutch oven and keep close to hot coals, turning every 15 minutes to cook evenly
  6. When it’s crispy and crunchy on the top and sides (45 min to an hour), it’s done

Getaway Thanksgiving recipes

Thanksgiving Recipe Sides: Truffle Mac ‘N Cheese

What you’ll need:

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • ½ lbs. shiitake mushrooms, stems removed and caps sliced ½-inch
  • ½ lbs. cremini  mushrooms, stems removed and caps sliced ½-inch
  • 3 tablespoons cream sherry
  • Kosher salt
  • 1 lbs. pasta
  • 3 oz. white truffle butter
  • ½ cup all-purpose flour
  • 1 quart whole milk, scalded
  • 12 oz. Gruyere cheese, grated (about 4 cups)
  • 8 oz. extra-sharp cheddar, grated (2 ½ – 3 cups)
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground nutmeg
  • 2 garlic cloves, chopped
  • 3 tablespoons freshly chopped parsley leaves
  • 1 ½ cups fresh white breadcrumbs

To prepare:

  1. Heat butter and olive oil in a large (12-inch) saute pan
  2. Add mushrooms and cook for 3-5 minutes until tender
  3. Add sherry, saute until absorbed, and set aside
  4. Boil large pot of water, add splash of olive oil, pinch of salt, and pasta. Cook for 6-8 minutes until al dente. Drain well
  5. Melt truffle butter in large (4-quart) saucepan and whisk in flour. Cook for 2 minutes over low heat, stirring with whisk
  6. Mix in hot milk and cook for 2 minutes, stirring with wooden spoon until white sauce is creamy
  7. Take off heat and add Gruyere, cheddar, 1 ½ tablespoons of salt, pepper, and nutmeg
  8. Combine pasta, sauce, and mushrooms in large bowl and pour into Dutch oven. Sprinkle breadcrumbs, garlic, and parsley over top
  9. Cover and bake for 35-45 minutes until sauce is bubbly and crumbs are golden brown

Getaway Thanksgiving recipes

Thanksgiving Recipe Sides: Sweet Potato Kebabs with Maple Glaze

What you’ll need:

  • 16 medium-sized sweet potatoes
  • 4 tablespoons olive oil
  • 8 tablespoons butter
  • 8 tablespoons 100% pure maple syrup
  • 1 teaspoon ground nutmeg
  • Salt and pepper

To prepare:

  1. Slice potatoes into ½-inch thick rounds, tossing the ends
  2. Thread the slices sideways onto metal skewers
  3. In a small saucepan, melt the butter, then stir in brown sugar until dissolved. Mix in maple syrup and nutmeg, cooking until smooth. Set aside
  4. Lightly brush each sweet potato slice on both sides with olive oil and season with salt and pepper
  5. Grill potato skewers on campfire for approx. 15 minutes, flipping halfway through. Brush with brown sugar glaze during the last 2 minutes of grilling

Getaway Thanksgiving recipes

Thanksgiving Recipe Dessert: Campfire Skillet Cookie

What you’ll need:

  • 1 cup butter
  • 1 cup brown sugar
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups + 2 tablespoons flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup milk chocolate chunks
  • ¾ cup semi-sweet chocolate chips

To prepare:

  1. Add butter to a medium-sized skillet and place on the campfire, stirring butter begins to bubble
  2. Add the sugar and brown sugar, continuing to stir until smooth and glossy
  3. Take your skillet off the campfire and chill for 10-15 minutes, otherwise your eggs will scramble (as we learned the hard way)
  4. Add eggs and vanilla and stir well
  5. Stir in flour, baking soda, and salt
  6. Mix in chocolate
  7. Place the lid onto the skillet and put it back onto campfire
  8. Check the cookie as infrequently as possible until the edges are golden brown and a toothpick comes out clean from the center (the inside will still be gooey)
  9. Remove skillet from fire and let cool and set before cutting individual pieces

Getaway Thanksgiving recipes

We squeezed together on picnic tables covered in flowers, pumpkins, and pickles to feast on our dishes, almost all of which, as amateur camping chefs, turned out deliciously. Under the birch trees, we toasted to Getaway and to what we’re thankful for: tiny cabins in the woods, nature, and each other.


Have a simpler holiday. Take a few days with yourself or with loved ones this holiday season in a tiny cabin nestled in nature.

Campfire Cooking

Toasted Strawberry S’mores

To make a fun twist on a campfire classic, incorporate some farmer’s market strawberries to add fresh flavor to your s’mores.

Here’s how to make toasted strawberry s’mores:

INGREDIENTS
– Wooden skewers
– Strawberries
– Bag of Marshmallows (heated on stove)
– Graham crackers, cut into 1-inch squares
– Brownies, cut into 1-inch squares

INSTRUCTIONS
Using wooden skewers, skewer strawberries. Melt your marshmallows in a pot on the stove (we have one in each of our cabins) and transfer the mixture to a bowl. Dip strawberries in marshmallow liquid to coat well.

Over open flame, hold strawberry skewers over fire until golden brown, turning frequently, about 10 seconds.

Assemble skewers: with skewer, carefully make hole in the center of each graham cracker piece. Alternatively skewer toasted strawberry, graham cracker square, brownie square and another graham cracker square. Repeat with remaining ingredients and skewers.

All of our cabins include a mini-kitchen equipped with the basics of all that you’ll need to get chopping (including knives and a cutting board). See what’s inside our cabins and book your own Getaway to get cooking.

 

 

 

Campfire Cooking

Breakfast Sliders + Homemade Bloody Marys

Do brunch better: in the woods and with homemade bloody marys. Rustle up some eggs, rolls, cheese, and avocado for this simple breakfast sandwich paired with a stiff drink.

Here’s how to do breakfast sliders and homemade bloody mary mix:

Breakfast Sliders

INGREDIENTS

  • 3 mini brioche slider rolls
  • 3 fried eggs
  • 3 small squares Cheddar cheese
  • 1 ripe avocado, pitted, peeled and sliced

INSTRUCTIONS
Slice brioche rolls in half. On bottom half of roll, top with fried egg, slice of Cheddar cheese and avocado slices. Place remaining bun half on top. Serve immediately.

Homemade Bloody Mary Mixture

Note: we recommend making this mixture before your Getaway trip and bringing it along in a cooler, before storing it in the fridge in your cabin.

INGREDIENTS

  • 3 cups of tomato juice
  • 1-1/2 ounces freshly squeezed lemon juice (about 1-2 lemons)
  • 2 Tablespoons Worcestershire sauce
  • 1/2 teaspoon horseradish
  • 2 teaspoons Tabasco
  • 1 teaspoon Old Bay Seasoning
  • 1 teaspoon sugar
  • 1/4 teaspoon freshly ground black paper
  • 1 cup vodka

INSTRUCTIONS
Combine all ingredients except for the vodka in a large container and mix well. Cover and refrigerate and let the flavors blend together, overnight is best (but not more than 24 hours). Add the vodka a few hours before serving and keep refrigerated.

Pour into mason jars filled with ice. Garnish with candied bacon, celery sticks, etc. And enjoy!

All of our cabins include a mini-kitchen equipped with the basics of all that you’ll need to get chopping (including knives and a cutting board). See what’s inside our cabins and book your own Getaway to get cooking.

Campfire Cooking

Avocado Toast, Four Ways

For a light summer treat that’s hipster-approved and toasted with campfire flames, you’ve got to go avocado toast.

Here’s how to do it, four ways:

INSTRUCTIONS
Toast each piece of bread on an open fire until bread is just golden brown. For avocados, cut lengthwise in half, remove the pit from avocado; discard. Remove skin from avocado. Season with salt and pepper as desired. Place avocado (mashed or sliced) on top of toast, followed by the various toppings. Serve immediately.

INGREDIENTS
Avocado Toast with Rainbow Tomatoes

  • 1 piece whole wheat bread, toasted
  • 1/2 ripe avocado, peeled and pitted and mashed 
  • Red, orange and yellow cherry tomatoes, each cut into quarters 
  • Salt and freshly cracked black pepper

Avocado Toast with Pomegranate Seeds

  • 1 piece whole wheat bread, toasted
  • 1/2 ripe avocado,peeled and pitted and sliced
  • 1 kiwi, peeled and diced
  • Pomegranate seeds 
  • Salt and freshly cracked black pepper

Avocado Toast with Tomatoes, Feta and Sriracha

  • 1 piece whole wheat bread, toasted
  • 1/2 ripe avocado, peeled and pitted and sliced
  • 1 tablespoon crumbled feta
  • 1 teaspoon sriracha
  • 2 cherry tomatoes
  • Salt and freshly cracked black pepper

Avocado Toast with Feta + Red Onion

  • 1 piece whole wheat bread, toasted
  • 1/2 ripe avocado, peeled and pitted and mashed
  • 1/4 cup crumbled feta
  • Snipped fresh chives
  • 1 tablespoon diced red onion 
  • Salt and freshly cracked black pepper

All of our cabins include a mini-kitchen equipped with the basics of all that you’ll need to get chopping (including knives and a cutting board). See what’s inside our cabins or book your own Getaway to get campfire cooking.