RV Cooking – The Thanksgiving Challenge

Cooking in an RV takes planning for any meal, but taking on one of the biggest, most prestigious meals of the year adds new challenges.

First, the turkey.  If you have opened an RV oven, you already know that the dream of a perfectly cooked 12 pound bird, isn’t going to happen.  Our answer was a couple boneless Butterball Turkey Roasts.  It came without the skin and has dark and white meat.  We decided to cook it in the crockpot.  We added turkey broth, celery, carrots, onions and garlic salt. The turkey was moist and with two of the roasts cooked at the same time, we had leftovers for another meal and sandwiches.

Because no Southern Thanksgiving is complete without dressing, we prepared it and baked it in advance at home and just warmed it in the microwave for our dinner.  In the future, we have decided that we will prepare it in the pan at home, but bake it in the RV oven to make the top more toasted,

The sweet potatoes were mixed at home, put in a disposable aluminum pan and then heated in the RV oven and the marshmallows added to brown.  Next, the brown and serve rolls went into the oven.

The macaroni and cheese and peas were cooked on the stove top.

For dessert, we purchased a pre-made pumpkin pie from the grocery store bakery.

We visited our local dollar store and purchased aluminum dishes for heating and foam trays for serving our dinner. Disposable was the way to go to keep the time dishwashing to a minimum.

                               Turkey Roasts in the Crockpot

                                  Turkey out of the Crockpot

                                     Our Complete Meal