Gobble Til You Wobble: TSA-Approved Thanksgiving Foods You Can Bring on a Flight, Plus Tips from Celebrity Chef on Travel-Friendly Holiday Dishes

Gobble Til You Wobble: TSA-Approved Thanksgiving Foods You Can Bring on a Flight, Plus Tips from Celebrity Chef on Travel-Friendly Holiday Dishes - Stuffing Your Carry-On: Savory Dishes

When it comes to Thanksgiving, the savory dishes are often the highlight of the meal. After all, what's a holiday feast without the turkey, gravy, stuffing, and mashed potatoes? While you may have to skip packing the bird in your carry-on, you can still enjoy travel-friendly versions of classic savory dishes.

One of the easiest options is to prepare your stuffing ahead of time and pack it in an airtight container. Most stuffings feature poultry stock and bread-based ingredients that are perfectly fine to pass through security. Opt for a cornbread or sourdough bread stuffing to add moisture and avoid crumbling. You can even bake it in muffin tins to create individual stuffed muffins that are easy to pack.

Another great option is to prepare dehydrated mashed potatoes that just require hot water for reconstitution. Simply cook the potatoes, mash them up, spread them thin on a baking sheet, and dehydrate them in your oven on low heat. Once dried, break them up and pack in a resealable bag. Come mealtime, just add some hot water and you'll have fluffy mashed potatoes in no time. You can even pack along a small container of gravy to drizzle on top.

If you want a protein, baked turkey breast slices can also easily be packed in your carry-on. Opt for thicker cut slices that won't dry out and wrap individually in plastic before packing in an airtight container. This allows you to control portions and avoid a mess. For extra flavor, you can brush the slices with a simple olive oil and herb marinade before baking.

While you may have to forgo hot dishes, hearty turkey chili can be another great option to pack in an insulated container. Cook it ahead and simply reheat it onboard with hot water from the beverage service. The chili spices will infuse the cabin with that delicious savory aroma we all associate with Thanksgiving dinner.

Gobble Til You Wobble: TSA-Approved Thanksgiving Foods You Can Bring on a Flight, Plus Tips from Celebrity Chef on Travel-Friendly Holiday Dishes - Cranberry Sauce Containers: Transporting Sides

A Thanksgiving spread isn't complete without cranberry sauce to complement the savory dishes. The tart, fruity flavor balances beautifully with turkey, dressing, and gravy. Luckily, it's easy to pack cranberry sauce for your holiday travels. With the right containers, you can avoid spills and enjoy this festive side on-the-go.

Cranberry sauce comes canned or homemade in a few different textures - some smooth, some chunky with cranberry pieces. Canned sauce will be the easiest transportation since it holds its shape well. Be sure to pack it in its original can if unopened. If you've opened the can, transfer the remaining cranberry sauce to a small Tupperware or other plastic container. The sauce keeps its form when chilled, so you don't have to worry about it turning to mush in your bag. Just be sure to pack it upright and cushion it between clothing items to avoid tipping.

If opting for homemade cranberry sauce, the texture will determine the best packing method. A smooth sauce can be transported like the canned version as long as it has thoroughly set in the refrigerator. For a chunkier relish-style sauce with lots of berry pieces, use a container with an airtight lid like a mason jar. The seal will prevent any liquid from escaping in transit. You'll want to keep it chilled until ready to serve to maintain the fresh texture of the berries.

No matter which style of cranberry sauce you choose, be mindful of the 3-1-1 TSA liquid rules. Containers over 3 ounces won't make it through security. Stick to smaller 3-ounce portions in plastic containers or jars for hassle-free screening. For larger gatherings, consider packing several 3-ounce portions instead of one large container which will likely get confiscated.

While cold cranberry sauce tastes great at room temperature, you can pack an ice pack in your insulated bag if you prefer it chilled. The sauce will stay cool for several hours alongside other refrigerated foods. Disposable cold packs are inexpensive and won't take up much room. Just make sure to alert TSA when going through screening so they can inspect the ice pack.

Gobble Til You Wobble: TSA-Approved Thanksgiving Foods You Can Bring on a Flight, Plus Tips from Celebrity Chef on Travel-Friendly Holiday Dishes - Pumpkin Pie in the Sky: Sweet Treats

While the turkey and savory sides may take center stage at Thanksgiving dinner, we all know the meal isn't complete without something sweet. And what dessert says Thanksgiving more than pumpkin pie? Its cinnamon spice aroma and creamy pumpkin filling make it the perfect finale to a holiday feast. Luckily, it's easy to take a slice of pumpkin pie along on your holiday travels.

With its custard-like filling, pumpkin pie does require a bit more care when packing compared to fruit pies or other baked goods. But with a few simple tips, you can arrive at your destination with a perfect slice of pie plated up and ready to enjoy.

First, choose the right container. Opt for an airtight plastic container rather than foil or cardboard which can dent and crush your pie. Make sure it's deep enough so the pie can fit without touching the lid and getting smashed. If possible, bring an entire pie and cut servings onsite. If you must pack just a slice, cut a generous piece with some height and wrap in plastic before placing in the container.

Next, strategically pack your pie. Place it in an insulated bag with other foods that don't require refrigeration, like fruits, breads, or cookies. The insulation will protect it from getting jostled too much. If carrying on, secure the bag so it stays upright under the seat in front of you. If checking a bag, cushion the pie between clothing items.

While pumpkin pie holds well at room temperature, it can get warm in transit which affects the texture. To prevent this, you can freeze your pie before packing it. It will thaw gradually as you travel but stay chilled. If you plan to serve it cold, simply keep it in your insulated bag.

For optimum freshness, some people opt to just pack pie filling in an airtight container and assemble the pie onsite. While the presentation may not be perfect, the filling won't get damaged during travel. plus, you can decorate with whipped cream to add flair before serving.

If you really want to wow your holiday hosts, transport your pie in a complete tin. Cover the entire pie dish with foil and plastic wrap before placing in a cardboard pastry box. The original packaging prevents messes if the foil leaks and cushions the pie during travel.

No matter which packing method you choose, avoid adding whipped cream, frosting, or other toppings before packing pies or other desserts. These get messy and can turn runny or deflate during transit. Wait to finish your pie with decorations like whipped cream once you arrive.

While pumpkin pie is a Thanksgiving standard, feel free to get creative with your travel treats. Fruit crisps, brownies, and chocolate chip cookies also pack well for holiday journeys. For smaller gatherings, bring along muffins, doughnuts or other single-serve items. Mini cheesecakes, pots de crème, or pumpkin tarts make elegant, portable desserts.

Gobble Til You Wobble: TSA-Approved Thanksgiving Foods You Can Bring on a Flight, Plus Tips from Celebrity Chef on Travel-Friendly Holiday Dishes - Liquids Rule Reminder: Gravy Guidelines

While many delicious Thanksgiving dishes can be packed in your carry-on, holiday gravy presents some unique challenges for air travel. With its high liquid content, gravy often falls outside TSA's 3-1-1 liquids rule. But with a little pre-planning, you can still enjoy this savory sauce even at 35,000 feet.

The 3-1-1 rule limits carry-on liquids to containers no larger than 3 ounces. All bottles and containers must fit in one quart-sized plastic bag. For gravy, even a small portion likely exceeds this volume. Larger quantities needed for big gatherings are out of the question.

Some folks try carefully straining gravy into several tiny 3-ounce bottles. However, this is risky business. The bottles may leak and any that exceed the limit will be confiscated at security, leaving your holiday dishes lacking in flavor. Not an ideal scenario.

Instead, your best bet is to transport gravy in checked luggage. Bring it in a sturdy leak-proof container wrapped in plastic bags to prevent messes. Pack it towards the center of your bag, cushioned by clothing to avoid shifting during turbulence. Place your bag flat in the overhead bin, avoiding any upside down stacking which could turn your gravy upside down.

If checking a bag isn't possible, get creative with gravy alternatives. Think outside the box for stand-in sauces. Cranberry sauce adds tasty moisture to turkey and dressing. For a savory kick, pack olive oil, garlic powder, and dried herbs so you can whip up a quick dressing drizzle. Or just embrace the delicious natural juices of your turkey breast - no extra sauce needed.

Some brave souls have even managed to take turkey gravy onboard. The trick? Dehydrate it into flakes or powder. Cook your gravy, spread it thin on a baking sheet, and dry it out at 200F. Grind the brittle gravy into a powder you can reconstitute at your destination. It takes some work but lets you rehydrate rich, real gravy instead of a store-bought packet.

Gobble Til You Wobble: TSA-Approved Thanksgiving Foods You Can Bring on a Flight, Plus Tips from Celebrity Chef on Travel-Friendly Holiday Dishes - Chef Secrets: Keeping Food Fresh In-Flight

While packing your own food can save money and allow you to enjoy your holiday favorites mid-flight, keeping ingredients fresh and tasty during your journey can be tricky. Nobody wants to arrive to soggy sandwiches or shriveled salad. Thankfully, professional chefs have some clever tips and tricks to maintain food quality at 35,000 feet.

Celebrity chef Gordon Ramsay recommends avoiding uncooked veggies, which get slimy, and instead opting for heartier roasted vegetables. "Roasting vegetables concentrates their flavor and prevents them from getting waterlogged," he explains. He suggests roasting cauliflower, brussels sprouts, or butternut squash and packing them with a bit of olive oil and seasoning.

Geoffrey Zakarian, Iron Chef and judge on Food Network's Chopped, says, "I freeze whatever I can." Freezing locks in freshness and prevents condensation which leads to soggy food textures. He often freezes sandwiches or sandwiches components like cooked turkey slices or tuna salad. By the time you're ready to eat mid-flight, the foods have thawed but still taste freshly made.

Cookbook author and former Food Network chef Sandra Lee relies on childhood lunchbox favorites that travel well, like PB&J sandwiches. But she takes it up a notch with gourmet ingredients like fig jam and toasted almond butter for more sophisticated flavor. She packs them frozen to maintain the bread's crispness and prevent sticking.

Travel chef Laurent Vernhes recommends swapping out lettuce-based salads which wilt easily for heartier grains and legume-based “salads” like tabbouleh. The vegetables get softened by the dressing versus watery. Plus the chickpeas add protein. He also suggests picking sturdy vegetables like broccoli, cauliflower, and peppers over more delicate greens.

No matter what you pack, don’t forget insulation advises chef Jordan Andino of Flip Sigi restaurants. "Use an insulated lunch bag with ice packs or frozen gel packs. It keeps cold foods chilled for several hours." He packs yogurt, cut fruit, and other perishable snack items directly on the ice packs or uses them as barriers between the food and warm exterior bag.

While you may have to forgo piping hot dishes, foods can be gently warmed onboard. Chef Kwame Onwuachi, the youngest chef to earn a Michelin star, suggests packing soups, stews and even oatmeal in thermoses. "Hot water from the airplane beverage cart will warm it up nicely. Then just ask the flight attendant for a bowl."

Gobble Til You Wobble: TSA-Approved Thanksgiving Foods You Can Bring on a Flight, Plus Tips from Celebrity Chef on Travel-Friendly Holiday Dishes - Airport Screening: Avoiding Hassles at TSA

While packingTurkey Day favorites can add comfort and joy to holiday travel, navigating airport security with food in tow can be a headache if you're not prepared. Savvy travelers know the ins and outs of TSA screening procedures to breeze through with delicious dishes intact. Avoid unpleasant surprises at the checkpoint with these carry-on cuisine tips.

First and foremost, know the liquid rules. Gravies, cranberry sauce, and other fluid foods over 3.4 ounces won't make the cut. Stick to smaller containers to sail through screening. Informed travelers recommend dividing larger amounts into 3-ounce portions - but nothing over the limit. One traveler learned the hard way when asked to chug an oversized bottle of gravy rather than surrender it. Not an ideal scenario.

Get familiar with odd food rules too. While solid cheese and meat are permitted, anything spreadable or dip-able is a no go. One frequent flyer had her cheese ball spread confiscated, leaving her crackers sans fromage. Another mourned the loss of an elaborate layered dip, sentenced to the trash when it exceeded liquid limits. Save those creamy spreads for driving holidays.

It's also wise to leave raw eggs, fish, and meat at home. Food safety experts warn these perishable foods become unsafe after several hours without refrigeration. Nobody wants to start their holiday with a side of salmonella. Cooked poultry and hard boiled eggs make safer travel companions.

Frozen foods are allowed but don't rely on them staying solid. Frosty foods may have defrosted by the time you reach your destination. Ice packs are permitted but must undergo separate screening if not completely solid. Some travelers opt for freezer gel packs which conform to luggage contours and changing cabin pressure.

Be ready for extra scrutiny of homemade dishes according to experienced travelers. Unfamiliar consistency or aromas can raise suspicion. Remove labels that say "homemade" to be safe. And never joke about secret ingredients - TSA takes threats seriously.

Getting randomly selected for additional screening can really throw a wrench in food plans. Pies, cakes, and delicate dishes may get jostled or damaged when opened. Consider shipping baked goods separately or packing foods that travel well like cured meats, fruits, nuts, and cheese.

No matter what you pack, keep food organized and accessible. Stashing your sweet potato casserole in the bottom of a stuffed carry-on guarantees a big mess when inspectors dig for it. Nestle it amid clothing for cushioning, but keep it easy to reach.

Gobble Til You Wobble: TSA-Approved Thanksgiving Foods You Can Bring on a Flight, Plus Tips from Celebrity Chef on Travel-Friendly Holiday Dishes - In-Flight Favorite: Celebrity Picks for Plane Food

Even celebrities aren't immune to lackluster airline meals. But some have found in-flight favorites that keep them satisfied at 35,000 feet. Knowing which gourmet pre-order meals and premium cabin picks celebrities crave can guide your next airline order.

Pop icon Mariah Carey told Delish her secret to avoiding disappointment is always pre-ordering a vegan meal in advance. “Because food on a plane is the worst thing imaginable, I started ordering a vegan meal years ago when that became an option”. She feels it’s slightly more fresh and flavorful than the usual uninspiring dishes.

Comedian Amy Schumer also relies on pre-ordering but goes the carnivore route. She told Bon Appétit that while touring, she pre-orders steak meals on every flight. “It’s nice to have something consistent,” she says, even if it’s still just “medium-rare to not-that-rare.” Hey, after a long day of comedy sets, a quick steak dinner in the sky is comfort food.

Actress Eva Longoria says feasting in First Class makes all the difference. She recommends springing for business class on long hauls whenever possible. “The food is so much better,” she told Travel + Leisure. Warm nuts, high-quality proteins, and restaurant-style desserts satisfy her cravings at 30,000 feet in the comfort of a lie-flat seat.

Cooking show star Giada De Laurentiis also opts for premium cabins when traveling for Food Network gigs. She skips Economy meals entirely, according to an interview with Eater.com. “I always try to get bumped up so I can have edible food,” she admits. In First and Business, quality ingredients and tablecloth service provide a fine dining-esque escape amid the hassles of flight travel.

Even fast food junkie Chrissy Teigen treats herself to luxe airfare to enhance the dining experience. “I just want First Class for the food,” she told Traveler magazine. Extra legroom is nice, but forkfuls of lobster, juicy steaks, fine wines and multi-course menus are the real draw of flying fancy. With global inspiration and gourmet plating, it makes ordinary airplane food taste anything but ordinary.

Of course, not every premium ticket guarantees deliciousness cautioned supermodel Tyra Banks to People magazine. She’s had the misfortune of dry steaks and bland international cuisine even up front, especially on some American carriers. But on her favorite airline, Singapore Air, she enjoys “an eight-course meal with the best and most delicate dining presentation I’ve ever experienced.”

Comedian Ali Wong keeps it real, proposing we abolish airplane food altogether. “It's disgusting and the waste it generates is shameful,” she told Vogue. She wants airlines to nix on-board catering and instead suggest travelers “bring their own reasonable snacks”. Now that’s a policy we could get behind – no more foil-wrapped chicken or baby shrimp salads. Just delicious food we choose ourselves.

Gobble Til You Wobble: TSA-Approved Thanksgiving Foods You Can Bring on a Flight, Plus Tips from Celebrity Chef on Travel-Friendly Holiday Dishes - Takeoff Without the Turkeys: Meat-Free Meal Ideas

As plant-based diets grow in popularity, more travelers are exploring meatless meals even during hectic holiday journeys. Skipping turkey doesn’t have to mean settling for sad veggies and PB&J while family and friends feast. With a little strategic packing, you can indulge in satisfying plant-based plates that feel like holiday fare.

Lisa, a vegetarian mom from Seattle, successfully navigated her family’s Thanksgiving celebration with meat-free carry-on cuisine. “I roasted a maple glazed acorn squash stuffed with wild rice, cranberries, pecans and spinach. Combined with fresh rolls and salad, it felt just as hearty and celebratory as turkey." She portioned leftovers into reusable containers for her return flight, reducing waste. “It held up great at room temp and satisfied my post-feast cravings.”

James, a vegan based in Austin, gets creative for holiday travel potlucks. “Last year for Christmas, I made a lentil and sweet potato shepherd's pie. Protein packed and mild in flavor, it appealed to vegans and meat eaters alike.” He lines an oven-safe glass dish with mashed potatoes, adds the hearty lentil filling, then bakes once he arrives. “Let it rest so the bottom doesn’t get mushy. Then uncover and add fresh thyme and nutritional yeast before serving. It looks and tastes amazing!”

New Yorker Claire opts for lighter fare on the go. “I pack salads in mason jars with chickpeas for protein and toasted nuts for crunch.” Dressing goes on the bottom so ingredients don’t get soggy. She shares her travel-friendly recipe: “Whisk tahini, lemon juice, garlic, and water into the dressing. Layer with arugula, roasted broccoli, butternut squash, and chickpeas. Seal the jar and chill before packing. Shake before serving and top with pumpkin seeds for a complete meal.”

Of course, sometimes after all the holiday hustle, simple is best. Texas teacher Amy brings bean and rice burritos that can be gently warmed using the beverage cart. “I make them ahead, wrap in foil, and freeze. Let them thaw in your insulated bag then ask the flight attendant for hot water. The low heat brings them to life.” Add guacamole and salsa for a fiesta 35,000 feet in the air.