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SUNRISE HIKE AND DUTCH OVEN THANKSGIVING COOKING WITH KIDS

#Thanksgivinghiking #Dutchoven #Birdsanctuary #Sunrisehiking Dutch oven Thanksgiving cooking! For #Thanksgiving morning, we enjoy a sunrise hike at a bird sanctuary and prepare an apple pie and dressing using dutch ovens. Night and sunrise hikes are memorable for kids even in familiar places. Hiking by headlamp, exploring the darkness, and listening to the sounds of the morning can all captivate a kid's imagination and interest in the outdoors. We explore a bird sanctuary on a Thanksgiving Day sunrise hike which allows an opportunity to see different migratory birds in a protective refuge. Dutch oven cooking is a great way to get kids involved with meaningful outdoor cooking. The caramel apple pie and smoked sausage and potato dressing were delicious additions to our Thanksgiving dinner. Dutch Oven Caramel Apple Pie: In a large bowl, mix 1.25 cups flour, 1.5 tsp sugar and 0.5 tsp salt; cut 0.5 cup cubed butter until crumbly. Gradually add 4 tbsp water and mix with fork. Shape into a disk and wrap in plastic. Refrigerate 1 hour or overnight. In a Dutch oven, combine filling ingredients of 9 peeled and cut apples, 0.5 cup cubed butter, 0.5 cup brown sugar, 2 tbsp flour, and 1 tbsp pumpkin pie spice. Stir occasionally and cook until apples are almost tender. On a floured surface, roll dough to a thin circle; transfer to a pie plate or second dutch oven. Line crust with a double thickness of foil and fill with uncooked rice. Bake 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool and spoon filling into crust. For topping, combine 1 cup flour, 0.5 cup brown sugar, 0.25 tsp salt, 0.5 cup butter and stir in walnuts. Sprinkle on topping and cook an additional 35 minutes or until golden brown. Smoked Sausage and Potato Dressing: In a Dutch oven, heat 1 tbsp olive oil and add 1 green and 1 red chopped pepper, 1 onion, and 4 minced garlic cloves until almost tender. Add 3 cubed potatoes, 3 cups reduced-sodium chicken broth, 1 tsp ground bouillon and 0.5 tsp pepper. Bring to a boil, reduce heat and cook 10 minutes or until potatoes are tender. Stir in 12 oz seasoned stuffing and 8 oz smoked kielbasa. Cook an additional 20 minutes or until golden brown. #drbackpacker #heydrbackpacker #drbackpackerandkids #birdhikes #dutchovenpies #dutchovencooking #campcooking #campfood #hikingwithkids