Chef Adam Glick’s Fall Stuffing & Spiked Cider

Chef Adam shares how to cook up Butternut Squash Fall Stuffing and Spiked Apple Cider in his outdoor kitchen using the durable, outdoor-kitchen ready Stanley Even-Heat Camp Pro Cook Set and Everyday Tumbler, taking us on a journey from farm stand to table.
Article Image

The changing season brings on fall flavors and Adventure Chef Adam Glick has just the recipes to take advantage of the best fruits and vegetables the harvest has to offer. If you’re looking for inspiration for an upcoming gathering or a gourmet boost to your next camping adventure, this delicious fare will help to perfectly celebrate autumn.

Chef Adam shares how to cook up Butternut Squash Fall Stuffing and Spiked Apple Cider in his outdoor kitchen using the durable, outdoor-kitchen ready Stanley Even-Heat Camp Pro Cook Set and Everyday Tumbler, taking us on a journey from farm stand to table.

Butternut Squash Fall Stuffing

Serves: 4
Cook-time: 2 hours

INGREDIENTS
1 Small Butternut Squash
2 Celery Stalks
1 Small Onion
2 Carrots
1 Loaf Sourdough Bread
½ Stick Butter
2 Eggs
Salt and Pepper
2 Tablespoons Fresh Rosemary, finely chopped
1 ½ Cups Chicken Broth

PREP

  1. Skin the butternut squash, cut it in half, and remove the seeds, then dice into 1 inch cubes.
  2. Dice celery, onion, and carrot into ½ inch pieces.
  3. Cut sourdough loaf into 1 inch cubes.

 COOK

  1. Preheat oven to 325 degrees.
  2. Heat the Camp Pro Cook Set frying pan with medium heat.
  3. Once hot, add 1 tablespoon of butter to pan and sauté butternut squash cubes over medium heat. Once golden brown and soft, remove squash and set aside.
  4. In the same pan, melt 1 tablespoon of butter and add diced onion, celery, and carrots, sautéing down until onions are translucent and everything cooked through. Remove from heat and let cool.
  5. Toast your sourdough cubes on a baking sheet in the oven, making dry croutons. Add them to a large bowl (we like using the Camp Pro Cookset stock pot).
  6. In the pot with the bread, add the cooked butternut squash, celery, onion, and eggs.
  7. Add a pinch of salt and pepper and fresh rosemary. Toss like a salad, thoroughly mixing in the egg.
  8. Butter a casserole dish or oven safe pan and transfer stuffing into the dish. Press down firmly, forming your stuffing.
  9. Drizzle chicken broth all over the top of the stuffing. Cover stuffing with foil.
  10. Place the dish in the pre-heated oven for an hour or until firm, puffed up, and golden brown on the top. Insert a knife into the center and it should come out clean.
  11. Let cool slightly and enjoy!

Spiked Apple Cider

Serves: 4
Prep Time: 5 mins

INGREDIENTS
1 Star Anise Pod
1 Cinnamon Stick
5 Cloves1 Quart Fresh Apple Cider
1 ½ Cups Whiskey
1 Apple, sliced thin for garnish

DIRECTIONS

  1. Toast the star anise, cinnamon stick, and cloves at the bottom of the saucepan of the Camp Pro Cookset on medium heat. Once aromatic, carefully add apple cider.
  2. Heat to steaming (not boiling) and steep spices for 5 minutes.
  3. In an Everyday Tumbler, add your shot of whiskey and top off with cider.
  4. Garnish with thinly sliced apple and a cinnamon stick.
  5. Enjoy responsibly!

BACK TO RECIPES