This is how I cook Thanksgiving in our little Shasta trailer out in the middle of nowhere.

1 Rock Cornish game hens, thawed
3 stalks of celery, chopped
1/2 onion, chopped
2 cups toasted croutons
1 slice of sandwich ham (or pancetta, if you're serious), diced
1/2 stick butter, melted
1 bunch fresh sage
1 bunch fresh thyme
1 lemon
salt and pepper

Mix the first four ingredients together. Mix in butter, the juice of half a lemon and a little water (or wine or stock or beer) until the dressing clumps together. Chop 1 tablespoon of sage and strip 1 teaspoon of thyme leaves and mix in.

Line a pan with foil and smear with butter. Pat the stuffing into the pan. Rub the hens with lemon juice, put the squeezed rind and the remaining herbs in the cavities. Place the hens on the stuffing and cook for about 40–45 minutes at 350 degrees, basting occasionally with the remaining butter. 

You'll have the perfect dinner for Thanksgiving camping.

Get more Thanksgiving ideas in our story, America's New Feast.