Favorite New England Holiday Foods
O
BY CYNTHIA BAUDENDISTEL
One of the best things about
the holidays is the food. From that first bite of turkey to the last slice of pie, gathering
around the table with family and friends – and good food – makes this time of year special. We
may not be able to gather this
year as we have in the past, so we are bringing you seasonal
treats and even a few recipes
from some of Concord’s favorite chefs to make your holidays
special. Whether you choose to cater for a small group,
dine-in, or take out, Concord’s shops and restaurants have perfect holiday meal.
Saltbox Kitchen
VERRILL FARM 11 Wheeler Road verrillfarm.com Joan Verrill tells us that she has been married for 61 years and this is the only stuffing recipe she uses. It must be good! Bread Stuffing (for a 12 lb. turkey) 12 cups freshly torn breadcrumbs (Stuffing bread used to be available but is hard to find now. Do not use bread which is noticeably sweet. White bread is best for this recipe.) 1 cup butter (or 1/2 cup of butter and 1/2 cup of shortening) 3/4 cup minced onion 1 1/2 cups chopped celery 1 tbs salt – can be adjusted later 1 tsp pepper 2 tbs mixed, crumbled dried herbs 42
Discover CONCORD
| Winter 2020
(I usually use thyme, sage, and savory along with the packaged poultry seasoning. Be generous with the herbs as they will help to flavor the juices for gravy.) Melt the butter in a large stockpot and cook the onion until softened. Add the remaining ingredients and stir well to mix. Taste for salt. I make this stuffing a day or two before using and refrigerate. Take out of the refrigerator an hour before stuffing the bird so it won’t be too cold and hard to use. Stuff the bird from both ends and secure with skewers or stuffing pins. It is perfectly safe to stuff the turkey this way. Do not stuff the bird and let it sit with stuffing in it for several days. This is a moist stuffing, not a crisp, baked one. For more instructions on roasting the bird, go to verrillfarm.com.
SALTBOX KITCHEN 84 Commonwealth Avenue saltboxkitchen.com Chef Ben Elliott recommends their honey-mustard herb crusted pork loin with thyme, rosemary, and lemon accompanied by a roasted beet and Roquefort salad with orange, red onion, pistachios, and baby arugula. Enjoy this memorable dinner at the restaurant or order it to go for a perfect evening at home. They also have extraordinary meal packages for two to four people that include items such as duck fat roasted smashed potatoes, duck confit, and classic Boeuf Bourguignon. No need to cook – Chef Ben has it covered.
©Saltbox Kitchen
everything you need for that
