How to Order
Stop in at Tressa & Trudy on Fridays to order in person, or call Robin at 207-214-8512. The last day to order is Wednesday, November 17, 2021.
- Pumpkin $15
- Apple $20
- Salted Caramel Apple $23 (pick up limited to Wednesday)
$8 per pint (for reference, jam and jelly jars are a half-pint)
The cranberries used in my cranberry sauce were grown on a small farm in Washington County. I use apple cider from Maine for a rich flavor. The sauce is made from the whole cranberry, not just juice. It’s smooth but might have a few pieces of berry.
Cranberry sauce is a New England staple for Thanksgiving and Christmas dinner. I love it on a turkey sandwich as well.
$6 per loaf. Loaves are the usual two pounds pre-baked weight.
Stuffing bread is a white bread made with seasoned with herbs, garlic and onion. Cube or tear apart the bread and let it go stale, and then follow your regular stuffing recipe.
I cube the bread on Tuesday, spread it on a cookie sheet, cover with a clean dish towel, and let it get stale. On Wednesday I dice onions and celery and get a jar of chicken stock. In a large bowl, add the stale cubed bread, onions and celery, and mix in enough chicken stock to the moisture content I like. I add salt and pepper to taste, and then let it sit in the fridge for a few hours. Later on, taste the stuffing. What does it need? The bread is seasoned with herbs I grew and dried, but I still always add more. I use sage, Italian seasoning, and onion and garlic powders. We like big flavors. You’ll be able to season the base the way you like it. Then, I add chopped walnuts and cranberries. On Thanksgiving morning I butter a casserole dish, fill it with the stuffing, and bake uncovered at 350°F until the top is crispy and it’s heated all the way through. It can be reheated after the turkey is taken out of the oven and rests before carving. This is also a good time to reheat Apple pie.