A Camp Thanksgiving: Recipes We’re Grateful For

As the leaves fall and the temperature drops, we’re reminded of all the things that make our camp community so special: friendship, laughter, crackling campfires, and of course… great food.

This Thanksgiving, our full-time team gathered to share their favorite seasonal recipes. Whether you’re cooking for a crowd or cozying up with family, we hope these dishes inspire delicious moments of connection.

Justin’s Favorite: Baked Brie

Ingredients
1 sheet puff pastry, thawed but still cold
All-purpose flour, for rolling
1 (8 to 12-ounce) round brie cheese
1 large egg, beaten
Optional extras: Add extras like jam, preserves, cranberry sauce, roasted nuts and honey, or jalapeño jelly
Baguette slices or crackers, for serving

Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a baking sheet with parchment and set aside.
2. Dust a work surface with a small amount of flour. Unwrap 1 sheet puff pastry and place it on the flour. Coat a rolling pin with a little flour and roll out the puff pastry into a rough 11-inch square.
3. Place 1 (8 to 12-ounce) round of brie in the middle of the pastry. Top with any optional extra toppings, if using. Fold the corners over the brie, forming a neat package. Use your hand to gently press the edges against the brie and neaten up the sides.
4. Place the wrapped brie to the baking sheet. If the pastry has warmed and is no longer cool to the touch at this point, place refrigerate for 10 minutes, or until you’re ready to bake and serve.
5. Brush the pastry all over with 1 beaten egg. Be sure to get the sides and around the folds. Try not to let the egg puddle under the brie.
6. Bake until the pastry is deep golden-brown, 35 to 40 minutes.
7. Set aside to cool for 5 to 10 minutes. This gives the hot cheese time to firm up a little. Cut into the brie early and most of it will gush right out — which is still delicious, but less tidy.
8. Use the parchment paper to transfer the brie to a serving plate. If you baked it in a pie plate, serve straight from the plate, but double check that the plate has cooled enough to handle.
9. Arrange sliced baguette or crackers around the brie and serve while warm.

Carly’s Favorite: Corn Bread

Ingredients
1/2 cups white flour
1 1/4 cups yellow cornmeal
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup vegetable oil
3/4 cup milk
1/2 cup buttermilk (or another 1/2 cup of milk with 2 teaspoons of white vinegar added.)

Instructions

1. Grease a standard loaf pan.  Dust with flour or cornmeal.
2. Sift together all dry ingredients in a mixing bowl.
3. In another bowl, beat the eggs until they’re just blended and then add the rest of the wet ingredients.
4. Add the wet ingredients to the dry ingredients and blend until smooth, but no longer than that.
5. Pour mixture into the pan and bake in a 350-degree oven for 15 minutes.
6. Reduce the heat to 315 and bake for 50 more minutes or until knife inserted in the middle comes out clean.

Carla’s Favorite: Green Beans with Bacon & Garlic

Ingredients
6 slices bacon, diced
1 lb green beans, ends trimmed
4 cloves of garlic
1 teaspoon pepper
Salt

Instructions

1. Heat a 12’ skillet over medium high heat. Add bacon and cook until crisp, 6-7 minutes. Remove bacon using slotted spoon and set aside. Pour all but 2 tablespoons bacon grease from the pan.
2. Rinse the trimmed greens beans in a colander. Shake to release most of the moisture, but don’t dry completely.
3. Return the pan to medium high heat; wait about 30 seconds for bacon grease to heat up again. Add the green beans and toss to coat in the fat. Cover and sauté the green beans, stirring occasionally, until charred and just about bite tender, about 6 minutes.
4. Add garlic and sauté, stirring frequently for 1 minute. Return the bacon to the skillet and sauté, stirring frequently, for an additional minute.
5. Remove from heat. Add the cracked black pepper and toss. Taste for seasoning and add salt if needed.

Catherine’s Favorite: Mashed Potatoes

Ingredients
5 pounds medium sized potatoes
Salt
1 8 oz container whipped cream cheese (With chives, optional)
¼ teaspoon ground black pepper
6 tablespoons butter
2 cups heavy or whipping cream

Instructions

1. Peel Potatoes, cut into quarters. Boil in a large pot of salted water, about 20 minutes or until potatoes are tender.  Drain well.
2. In a large bowl, rice the potatoes. Mix in the cream cheese, pepper, 4 tablespoons butter, and 1 teaspoon or more salt.  Gradually add heavy cream, mixing well after each addition.  Grease a 9×13” pan.  Spoon potatoes into dish.  (Refrigerate at this point if you are making the day before.)
3. Bring potatoes to room temperature if previously refrigerated. Preheat oven to 375.  Dot with remaining butter.  Bake 30 minutes or until top is golden.

Corey’s Favorite: Turkey Cupcakes

Ingredients

Cupcakes
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, room temperature
2 tbsp canola oil
1 cup sugar
3 large eggs, room temperature
2 tsp vanilla extract
1/2 cup sour cream, room temperature

Turkey Decorations
Frosting (homemade or store-bought)
1 pkg Double Stuffed Oreos – one third trimmed off (refer to photo)
1 bag Candy Corn
1 bag Lindt truffles
1 pkg candy eyes
1 box Swedish Fish

Instructions

Cupcakes

1. Preheat oven to 350º degrees. Line 12-cup standard muffin tin with paper liners.
2. Into a medium bowl, sift together your dry ingredients, cocoa, flour, baking powder, and salt; set aside.
3. In bowl of mixer, cream the butter and sugar until light and fluffy. Add in the oil and then add eggs, one at a time, mixing well after each addition. Beat in vanilla.
4. Bring mixer down to low speed, add flour mixture in by spoonful, alternating with sour cream and beginning and ending with flour.
5. Scoop batter into cups, filling each 3/4 full.
6. Bake until a toothpick, inserted in the center, comes out clean, about 20 to 25 minutes. Cool completely.

Decorating Your Turkey

1. Cut 1/4 of the Oreo cookie off. This flat edge will be placed into the frosting for the tail. Pipe a swirl of frosting onto the tops of the cupcakes.
2. Pipe a line across the back where the tail (Oreo cookie) will go. Pipe a dollop where the head will go (Lindt chocolate truffle).
3. Arrange your candy corn in between the Oreo cookie layers to mimic feathers. Place into the line of frosting you piped. Make sure it is secure, adding frosting if needed. Place Lindt truffle into the dollop of frosting for the head.
4. Using a toothpick, place a small dab of frosting on the backs of the candy eyes and place them on the turkey head.
5. Using a sharp knife, cut the tip off the candy corn for the beak. Trim a slice off the Swedish Fish to make the wattle. Using a toothpick, place a small dab of frosting on the backs of each to adhere to the head.
6. Add wings by placing a candy corn piece, pointy tip down, into the frosting on the sides of the turkey head.

Want More Camp-Inspired Recipes? Check Out Our Summer 2025 Cookbook!

If these Thanksgiving dishes have you hungry for more, you’ll love the Wico Summer 2025 Cookbook—a collection of camper-approved favorites. Whether you’re planning a cozy winter cooking day or already dreaming of summer, it’s the perfect companion for your culinary adventures.

Click here to explore the Summer Cookbook!

From Our Wico Family to Yours

Thanksgiving is all about gratitude—and we’re grateful for you: our campers, families, alumni, and staff who bring life to our camp year after year.

We hope these recipes bring some extra camp joy to your holiday table. Wishing you a warm, laughter-filled, delicious Thanksgiving!