Kammok | Thanksgiving : 3 Must Do Outdoor Activities & 2 Epic Recipes
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Thanksgiving : 3 Must Do Outdoor Activities & 2 Epic Recipes

Photo: Mikaela Hamilton

The holiday season kicks off this week with the biggest feast of the year: Thanksgiving! At Kammok, we’re ready to spend time with family and friends and give thanks, all while devouring tasty homemade dishes. So, in the spirit of the holiday, we’ve come up with a few suggestions--pre-feast, during feast and post-feast--for outdoor fun to make this Thanksgiving one for the books.

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1) Pre Feast // Play Outside:

Get your heart rate up and your body primed to consume a week’s worth of calories in one sitting. Football or nature walks are great go-to activities here but if you’re feeling more adventurous, we suggest a hike or jog on the trail to an epic polar plunge spot.


2) During Feast // Eat / Drink Outside:

Do as the Italians do and eat or drink a course of your meal Al Fresco (or in cold air). Nothing makes great food taste better than a little fresh air. Check out the Pumpkin Bourbon soup recipe and/or the Tomato Braised Turkey leg recipe below and try eating either outside wrapped in a blanket.



Table centerpiece or amazing Thanksgiving side dish? Actually, its both. But most importantly, it’s delicious. Spice up your usual side dish lineup and check out this recipe from chef Georgia Pellegrini. We’re sure it will become a classic:


Prep Time: 25 minutes
Cook Time: 1 hour, 35 minutes
Total Time: 2 hours 


  • 2 small pumpkins
  • 1 tsp picked thyme leaves
  • 1 tsp fresh sage
  • 1 cup shiitake mushrooms
  • 3 garlic cloves, diced
  • 1 large shallot
  • 1 Tb butter
  • 1/2 tsp ground cayenne
  • 1/2 ground all spice
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cardamom
  • 1/4 tsp crushed red pepper
  • 1/4 c of bourbon
  • 1 tablespoon maple syrup
  • 4 cups chicken stock
  • 1 cup water
  • 1 14 fl. oz can of coconut milk
  • olive oil
  • salt and pepper 


  1. Begin by placing one whole and uncut pumpkin in an oven at 400 degrees and roast for 45 minutes.
  2. After roasting is complete, cut the pumpkin into half.
  3. Scoop out and discard the flesh and seeds.
  4. Cut the pumpkin halves into wedges.
  5. Then slice off the skins.
  6. Cut the pumpkin into 1-inch chunks.
  7. In a pot or dutch oven, melt butter over medium heat, and add the shallot, garlic, and mushrooms. Sprinkle with salt and pepper. Sauté until soft.
  8. Add pumpkin chunks to pot.
  9. Combine sage, thyme, ground cayenne, ground all spice, ground cloves, and ground cardamom. Stir these ingredients together.
  10. Next, deglaze the bottom of the pot with bourbon and stir again.
  11. Include the maple syrup, chicken stock, and water. Stir once more.
  12. If you want to serve your soup in a pumpkin. Complete the following step: Place your second pumpkin (after you have removed the inside flesh and seeds) in the oven and roast for 25 minutes at 400 degrees until tender when poked with a fork.?
  13. Consecutively, cover the pot of pumpkin broth and bring to a simmer for about 30 minutes.
  14. Then transfer the broth to a blender or food processor and puree until smooth. Do it in batches instead of overloading your blender.
  15. Move pureed soup back into the pot and add the coconut milk. Stir and then let simmer for 20 minutes.
  16. Season with salt and more maple syrup to taste.?
  17. Serve in rustic roasted pumpkin or in a regular bowl. Garnish with sage.

Click here to see more pictures and 'how to'

Chef Profile: Georgia Pellegrini
Georgia Pellegrini is known internationally for her fearless approach to sourcing her ingredients, from the backyard to the wild. She has a passion for good, simple food that began at an early age—on a boulder by the side of a creek as she caught trout for breakfast. The author of 3 bestselling books and leader of her wildly popular women’s Adventure Getaways, her adventurous yet stylish lifestyle, has made her a household name.


Have you ever wished you did something more exotic with the classic bird for Thanksgiving? Shaking up a traditional turkey dish has led to deep frying, dry rub smoking and even stuffing the bird with more birds (a chicken, stuffed in a duck, all stuffed in a turkey = Turducken). If you are looking to have the classic Turkey but want to try something new, we recommend this recipe.

After you have your turkey ready for preparation, remove the legs and set aside. Prepare your turkey as planned, and follow this recipe from chef Jesse Griffiths:


Serves 4 generously


  • 2 wild turkey leg quarters, 3 to 4 pounds
  • Kosher salt and freshly grounded pepper
  • 1/4 cup olive oil
  • 2 onions, chopped
  • 4 medium carrots, thickly sliced
  • 1 teaspoon dried sage
  • 1 teaspoon fennel seed
  • 1 cup red wine
  • Two 28 oz. cans crushed tomatoes
  • 2 quarts Game Bird Stock, chicken stock, or water
  • Juice and zest of 1 lemon
  • 1/4 cup chopped fresh parsley


  1. Season the turkey legs well with salt and pepper.
  2. Heat the olive oil in a large, heavy-bottomed pot over medium-heat and brown the turkey legs well on the skin side only, about 10 minutes. Transfer the legs to a plate.
  3. Add the onions, carrots, sage, and fennel and cook, stirring often, until the vegetables are tender, about 10 minutes. Add the red wine and cook for another couple of minutes, and then add the tomatoes and stock. Bring to a simmer, return the turkey legs to the pot, and cover. Lower the heat and simmer until very tender, 4 to 5 hours, adding more liquid as needed to keep the turkey legs mostly submerged, and turning the legs periodically.
  4. Seas with salt and pepper and stir in the lemon juice and zest. Serve over Game Bird Polenta and top with the parsley.

Chef Profile: Jesse Griffiths
Local Austin, TX chef Jesse Griffiths combines traditional methods of hunting, butchering, and preparing fish and game to create culinary masterpieces. Jesse is owner & chef at the award winning restaurant and butcher shop, Dai Due. He is also the author of “Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish.”


3) Post Feast // Hammock Nap Outside:

You’ve had a long day. Give in to the sleepy after effects of a great Thanksgiving meal and take a power nap in your Roo. Multiple studies show that a nap in a hammock can give greater rest than a nap taken elsewhere. For colder weather, be sure to bring some blankets &/or a sleeping bag.


We encourage you to try one or all of these suggestions this Thanksgiving but most of all we encourage you to enjoy time spent with your loved ones. We have a lot to be thankful for and hope you too are inspired to give thanks this year.

Comments on this post ( 2 )

  • Nov 25, 2014

    I carry my hammock everywhere along with my rainfly, coolest and solo stove. My trunk is a mobile campsite. Whenever I get the urge to spend the night out and clear my head, I sling my hammock, I get a meal cooking and just decompress.

    I’ve been camping since I was 2 years old and I’ve graduated from sleeping in a tent with roots and stones digging into my back to a comfy, cozy hammock. I just love them. I have one for every person in my family.

    I’m an ER doctor and deploy on humanitarian missions around the world. My medical kit and my minimalist hammock camp gear comes with me. From Haiti, to the Philippines and all through Central America, my hammock has traveled with me. I’ve slept comfortable and dry in monsoon rains and earthquakes during relief missions. I’ve slung my hammock from trees, between trucks, under bridges and on boats. Hammocks are the only way to go. Kamock’s are great hammocks!

    — Paul Schonbrun

  • Nov 25, 2014

    Can’t wait to try these recipes and the post gorging Kammok nap! One concern about the Pumpkin Bourbon Soup however…1/4c bourbon, 4cups chicken stock…should this be the other way around?
    big love

    — mike

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