Cookbook table of contents
Breakfast
Main dishes
Breads
Desserts
Complete Turkey Dinner
Aluminum foil cooking
Primitive: Cooking at its best
Roast Turkey
Oyster Stuffing
Pecan Pie
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tbsp = tablespoon
tsp = teaspoon



Cook the entire Turkey Dinner by stacking your Dutch Ovens, one on top of another. Stacking Dutch Ovens requires care in heat balance and timing.

Be aware that the top of an oven may be hotter than the desired temperature for the bottom of some dishes, requiring careful monitoring.

The roast turkey cooks for 2 hours, and will require adding coals under and on top during that time.

Consider placing a second Dutch Oven on the turkey, with Sweet Potato Pudding or perhaps Green Bean Casserole. Top the stack with a third Dutch Oven containing Pecan Pie.

The scalloped potatoes have enough liquid to survive on top of the turkey, but will need careful monitoring. The Pecan pie may require you to reduce the number of coals on top of the underlying oven.



Roast Turkey
12" Dutch Oven

9 to 12 lb Turkey 1/4 bunch fresh parsley
extra light olive oil 3 tsp. dried rosemary
Salt & Pepper to taste .

Remove neck and giblets and discard or use with back and ribs for stock, or flavoring in the scalloped potato recipe, page 23.

Carefully cut away the turkey legs, back and ribs.

Remove bones as needed from the breast and place it flat in the center of the Dutch Oven. The breast must be an inch or so below the top of the oven and oriented so the little plastic red button or thermometer won’t touch the top of the oven and melt when it pops up.

Place the legs in front and alongside the breast.

Sprinkle with parsley and rosemary.

Bake at 373 for two hours or until the red temperature button pops up.

Cooking a Turkey in a Dutch Oven makes for a wonderfully moist bird. Because it takes two or more hours it will be necessary to add coals constantly, especially to the top of the oven for a crisply browned skin.

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Oyster Stuffing
12" Dutch Oven

1/2 cup butter 2 finely chopped yellow onions
1 cup thinly sliced green onions 1 1/2 tablespoon minced garlic
4 dozen oysters (reserve oyster juice) 1 cup finely chopped celery
1/2 cup finely chopped parsley 1/2 tsp + black pepper
3/4 cup grated Asiago, parmesan, etc. 3/4 cup chopped pecans
3 cups garlic croutons .

Melt butter in the bottom of the Dutch Oven.

Saute yellow and green onions, garlic, and celery until translucent.

Add chopped oysters.

Cook for about 4 minutes, stirring constantly.

Add parsley and stir.

Lower the heat and simmer for 5 minutes.

Add cheese and pepper.

Remove from heat and begin stirring in croutons a few at a time.

Stir in pecans and oyster juice.

Cover and bake at 350 degrees for 20 to 40 minutes.

Modified from "Chef on Fire", by Jim Carey, 2006. Jim notes that one can substitute shrimp, sausage or nuts for the oysters used in this recipe. I also suggest considering mushrooms and black olives.

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Pecan Pie
10" Dutch Oven

3 eggs slightly beaten 1 cup sugar
2 tbsp. butter, melted 1 tsp vanilla
1 1/4 cup pecan halves 1 ready made pie crust
1 cup Karo Syrup (any color, I like Dark) .

Vigorously stir together Karo syrup, eggs, sugar, melted butter, and vanilla.

Fold in pecans.

Roll out the pie crust and place it into the Dutch Oven.

Pour ingredients into the pie crust.

Bake at 350 degrees for 50—55 minutes.

My research led me to a superb pecan pie recipe, but while shopping for the required bottle of Karo Syrup I discovered this "5 Minute" recipe on the back of the Karo bottle. Wow, I thought, this is exactly what we need for camp cooking! It only uses one mixing bowl, ingredients are mixed together all at once, poured into the unbaked pie shell, and viola Pecan Pie! Extensive "field" testing in my kitchen has confirmed that this recipe is just what I wanted. Thank you, Karo.

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