Pennsylvania Scouts spent an entire weekend preparing Thanksgiving dinner for hundreds of hungry guests. Here are the recipes they used for the side dishes.
Read more about Troop 344’s Thanksgiving feast in the November 2010 issue of Boys’ Life magazine.
Troop 344’s Sweet Potato Pie
Makes enough to fill one medium-size Dutch oven.
Troop 344’s Sweet Potato Pie Topping
Combine potatoes, spices, sugar, eggs, milk and 1 1/2 cups of margarine. Place in a foil-lined Dutch oven. Separately mix pecans, remaining margarine, brown sugar and flour, then sprinkle atop potato mixture. Cover with Dutch oven lid. Use charcoal briquettes to bake at 350 for 35 minutes.
Troop 344’s Stuffing (for 125 diners)
In a tub large enough to hold the bread, onions, celery and other ingredients, add 18 eggs to the bread, celery and onions (fewer onions is O.K.). Have two Scouts use their hands to mix together ingredients. Pour in milk a little at a time to make bread mixture sticky, but not soggy. Adding more eggs will also help moisten stuffing without making it soggy. Mix in poultry seasoning. Cook mixture in birds or Dutch oven.