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Rosemary Roasted Veggies with Turkey and Pecans

This is a full course festive meal in one pot!


  • 4 cups diced root veggies (carrots, parsnips, and sweet potato)
  • 1 cup coarsely chopped onion
  • 3 cloves garlic, smashed
  • 1/4 cup oil (avocado or coconut)
  • 1-2 cups water
  • 1 cup cooked turkey
  • 1 cup pecans
  • 1/2 cup dried cranberries
  • 1 tsp salt
  • 1 tsp dried rosemary

  • What you'll need

  • Knife and food storage containers
  • Cast-iron Dutch oven with lid
  • Spoon
  • Campfire with briquettes
  • Oven mitt


At home
Chop up the veggies and onions and place in a container with the garlic. Mix the pecans, cranberries and spices together and place in a separate container. For the turkey, you can use leftovers or cut up a premade, cooked turkey patty. Keep in an airtight container in the cooler or it will last a day or two without refrigeration.

At campsite
Prepare the campfire with the briquettes and when you have a good set of coals, place the Dutch oven on a grill over them to melt the oil.

Next, sauté the chopped vegetables, onions and garlic for about 5 minutes and then add enough water to fill the pot with about an inch of water. Cover with the lid and settle in the coals. Place a few coals on top of the lid, as well.

Cook the vegetables for about 1 hour, carefully checking periodically to make sure there is still some water in the pot (add more if needed) until the vegetables are soft. When they are done, toss in the rest of the ingredients and let it cook a few more minutes until everything is warm and combined.


Recipe by Rebel Recipes