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Cape Cod Turkey

Cape Cod Turkey
6 votes, 4.33 avg. rating (85% score)
by
Cape Cod TurkeyPhoto/Art by Nancy Clark

Have you ever heard the term Cape Cod Turkey? Believe it or not, there's not any turkey in it at all. This old-time recipe is for salt cod served with potatoes, eggs, and cream sauce.

Ingredients:

  • 1 box salt cod fish (1 pound)
  • 1/4 pound salt pork
  • 8 medium potatoes, boiled and peeled
  • 1 cup medium cream sauce
  • 1 hardcooked egg

Instructions:

Cover the cod with cold water, bring to a boil, drain. Repeat this process 2 or 3 times, then simmer the fish until tender, about 10 minutes. Meanwhile boil the potatoes, cube and try out the salt pork, and prepare the cream sauce and the hardcooked egg. When serving pour the cream sauce over the potatoes and the fish, add the sliced egg and sprinkle with the pork scraps.

Tags:
Updated Friday, August 17th, 2007

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7 Responses to Cape Cod Turkey

  1. Jim MacKay October 26, 2008 at 5:08 pm #

    My grandmother used to mave a slightly different version of this with shallots and no egg, mashed into a potato. A very good version just the same. It takes me back a few years.

  2. Dawn P. Gallo May 30, 2010 at 7:21 pm #

    I grew up in the 50′s eating something very similar to this recipe. I loved it!! Unfortunately the cost of the cod fish is now through the roof.

  3. Anonymous December 23, 2012 at 9:45 am #

    This is our families traditional Christmas Day dinner. This recipe is something that we have been making in our family for generations. We don’t use the hard boiled egg, we soak raw onion rings in vinegar and top the dinner with that…and the drippings from the fatback! So unhealthy…That’s why we only have it once a year, but it is SO GOOD! Everyone who has turned their noses up at the sound of it have become true lovers of this recipe once they’ve had it! Try it!!

  4. Anonymous February 17, 2013 at 5:06 pm #

    Cape Cod Turkey came from the whaling ships of New Bedford. The ingredients of potatoes, salted pork, beets were food available on board.
    This is how we always served it, fried pork with drippings, boiled potatoes and beets.

  5. Linda Dean July 5, 2013 at 10:18 pm #

    I never heard this dish referred to as Cape Cod Turkey but I grew up near New Bedford and remember my mother serving a version of this frequently during “the war” (WWII). I do not remember cream sauce or eggs – just the potatoes with the salt cod crumbled, mixed in and topped with tiny cubes of pork fat fried with the drippings as “gravy.” It was good! I haven’t seen those wooden boxes of salt cod since then. I wonder if they still exist. Another wonderful treat before we were all educated about cholesterol and trans fat was pie crust made with lard. There is no vegetable shortening that can come close to the delicate, flakey texture and wonderful flavor of pie crust made from lard!

  6. Tracie Brann July 12, 2013 at 5:22 pm #

    The cap code turkey I grew up with was salt cod, potatoes, turnip, salt pork and mayo – all mashed up and mixed together

  7. Marianne Stowers September 25, 2013 at 4:08 pm #

    My husband’s family who came from Revere, Massachusetts to Illinois in 1915 brought this “dish” and made it with beets and without cream sauce and eggs. We generally use bacon instead of salt pork, crumble it and pour grease and all over the cod, potato, and beets and stir together.
    In most of the country the winter diet and summer diet used to differ greatly because of availability of fresh garden foods. This definitely was what was available in the winter.

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