Dehydrated Turkey Manwich


dehydrated turkey manwich

Ground turkey - 2.5 lbs
Manwich - 2 cans



Dehydrated mushrooms - 2 tablespoons
Dehydrated tomatoes - 1 tablespoon

Dehydrated red peppers - 1 tablespoon

Freeze dried onions - 1 teaspoon
Bread - 1 or 2 slices
Shredded Cheddar - 1 ounce


1. Cook ground turkey in skillet until done. Get it into very small pieces so it dehydrates consistently. I use a pastry cutter for this (see photo), it works great. Some people rinse their ground beef to remove excess fat, I don't feel this step is necessary if using ground turkey.


cooking ground turkey in panchopping up ground turkey











2. Add the cans of manwich and stir in well. Let cook for about 15 minutes or until heated thoroughly.

3. Line your dehydrator trays with parchment paper and spread out this meat mixture evenly. Dehydrate at 155 degrees until done. Break up the mixture occasionally, and rotate trays if needed.

4. When done dehydrating, let cool completely.


cooking ground turkey in panturkey manwich in ziploc











5. Divide into 8 servings. I weigh the meat and then divide it up and put each serving into a separate quart size freezer bag.

6. Add the dehydrated mushroom, dehydrated tomato, dehydrated peppers and the freeze dried onion to mixture and seal up bags. Store meals in freezer for a longer shelf life.

7. Before heading out on a hike, package up your bread and shredded cheese.

8. In camp, add very hot water to your quart bag (just under half a cup) to manwich mixture, stir well. Always start with a low amount of water, you can always add more water. Close bag up and store in a cozy for 10-15 minutes. I check the water amount after 5 minutes because you can usually tell if it's going to need more water by then.

9. Place bread onto a plate or bowl. Remove meal from cozy and stir well, then pour over top of your bread. Top with the shredded cheese and enjoy!