Cape Cod Turkey

Cod has been a cornerstone of New England cuisine for centuries, prized for its mild, slightly sweet flavor and firm, flaky texture. Salt cod—cod that has been preserved through salting and drying—was especially important in the days before refrigeration, since it was a shelf-stable protein that could be rehydrated and transformed into satisfying meals. When properly prepared, salt cod loses much of its salinity, while retaining a distinctive savory depth that pairs beautifully with cream sauces and simple accompaniments.

The following recipe comes from the “New England” section of Betty Crocker's Dinner for Two Cook Book, published in 1958, a collection designed for small households seeking classic regional dishes. The original presentation included complete instructions for side dishes to accompany the fish: buttered beets and potatoes, creating a full New England dinner for two.

Cape Cod Turkey is a charming example of coastal thrift and ingenuity. Despite its whimsical name (most likely from a Depression-era jest at serving something humble in place of an expensive holiday bird), this dish is genuinely delicious. Flakes of tender rehydrated cod are folded into a velvety white sauce, then topped with slices of hard-cooked egg and crispy salt pork for richness and textural contrast. The result is a comforting New England supper that transforms preserved pantry staples into something warm and surprisingly elegant when surrounded by colorful vegetables on the plate.

• ½ lb. salt cod
• ⅛ lb. salt pork, if desired
• 1 egg
• 1 cup Medium White Sauce

Soak cod in cold water for at least 3 hr. or overnight. Hard-cook the egg.