Dutch Oven Cornbread Soup
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3 lbs. sliced turkey, shredded
  • 2 cans cut green beans, drained
  • 1 can whole baby carrots
  • 3 large jars turkey gravy
  • 3 boxes cornbread stuffing
  • ΒΌ cup butter
  1. Spread butter in the bottom and on sides of the Dutch oven.
  2. Place green beans and carrots on the bottom with a layer of shredded turkey on top
  3. Pour gravy over the vegetables and turkey
  4. Mix cornbread stuffing according to package directions and pour over the other ingredients and press down to cover the layers in Dutch oven.
  5. Cut remaining butter into pats and place on top of the stuffing mix.
  6. Place in fire or over hot coals and shovel some coals on top of the Dutch oven lid.
  7. Cook for 20 - 30 minutes until hot and bubbly and the stuffing has browned on top.
Recipe by 50 Campfires at https://50campfires.com/6-winter-soups-and-stews-to-keep-you-warm/