The tractor is courtesy of the 2021 Hollis Luminaria. Photo by Bob Heyer.
Get ready to celebrate the season with the best festivals, light shows and more that New Hampshire has to offer. Check out the list below for information about a bunch of the celebrations happening across the Granite State.
• The annual LaBelle Lights display is back this year with more than 500,000 lights strung up across the winery (14 Route 111 in Derry; labellewinery.com) now through Jan. 15, 2023. Tickets cost $16 for visitors 13 and older, $8 for 4- to 12-year-olds, $10 for those 65 and older, and are free for those younger than 4. On Friday nights in December, there will be special themes: Dec. 2 is Crazy Christmas Hats Night; Dec. 9 Ugly Holiday Sweaters Night; Dec. 16 is Christmas Pajamas Night, and Dec. 23 Best Santa Costume Night.
• The Bektash Shriners Feztival of Trees continues at the Bektash Shrine Center (189 Pembroke Road in Concord). Admission costs $5 for ages 12 and over. Peruse the decorated trees and enter the raffle to win the tree (or trees) that you like best. Raffle tickets cost $5 for 25 (tickets can also be purchased online for an additional fee). The drawings will be done on Sunday, Nov. 27, the end of the festival. The festival is open Tuesday, Nov. 22, and Wednesday, Nov. 23, from 10 a.m. to 7 p.m; Friday, Nov. 25, and Saturday, Nov. 26, from 10 a.m. to 7 p.m., and Sunday, Nov. 27, from 10 a.m. to 3 p.m., according to bektashshriners.org
• Gift of Lights will start on Thanksgiving, Thursday, Nov. 24, at 4:30 p.m. and will run through Sunday, Jan. 1, 2023, at the New Hampshire Motor Speedway (1122 Route 106 North in Loudon). The two-and-a-half-mile display will be open every night between those days, weather permitting. The tour will be open 4:30 to 10 p.m. this weekend; Friday, Dec. 2, and Saturday, Dec. 3; Thursday, Dec. 8 through Monday, Dec. 26; and Friday, Dec. 30, and Saturday, Dec. 31. It’s open until 9 p.m. the rest of the days. Tickets cost $35 per car, $60 per bus. Visit nhms.com to purchase tickets. Special nights include: pajama night (Monday, Nov. 28); Loudon Food Pantry Community Night (Tuesday, Nov. 29); pet night (Wednesday, Nov. 30); National Christmas Lights Day (Thursday, Dec. 1); Christmas sweater night (Tuesday, Dec. 6) and first responders night (Wednesday, Dec. 7).
• Join Pelham for the 13th annual Southern New Hampshire Festival of Trees at Sherburne Hall in the Municipal Building (6 Village Green). The festival opens on Friday, Nov. 25, and will run through Saturday, Dec. 3. Times vary across the days. Visit snhfestivaloftrees.pelhamcommunityspirit.org.
• The Plaistow Festival of Trees will be from Friday, Nov. 25, through Sunday, Nov. 27, at Plaistow Fish and Game (18 May Ray Ave.) Times vary for each day of the raffle event and festivities. Check calendar.time.ly/v9c29hla/event/74778847 for exact times.
• The Very Derry Holiday celebration and parade will be at the Veterans Hall (31 West Broadway) on Saturday, Nov. 26, at 1 p.m. The celebration will have festive activities lined up. Visit derrynh.org for more information.
• The Christmas in Wolfeboro parade and tree lighting will be on Saturday, Nov. 26, at 3 p.m. The parade will start at Brewster Memorial Field and end at Mill Street with the tree lighting. For more information visit wolfeborochamber.com.
• The Salem Holiday Parade is on Sunday, Nov. 27, this year, with a “Christmas in the zoo” theme. The parade will start at the intersection of Main and Policy streets at 1 p.m. For more information visit salemnhparade.org.
• The annual Celebrate Laconia Lights Festival and Parade will be on Sunday, Nov. 27, with two portions to the parade. The traditional parade will begin at noon and festivities will run until 8 p.m. An automobile parade will start at 4:30 p.m. at Opechee Park and will meet up with the other parade at Laconia High School (345 Union Ave.) for the tree lighting ceremony. Visit celebratelaconia.or.
• The Town of Bow is hosting its annual tree lighting ceremony on Sunday, Nov. 27, at 5 p.m. The lighting will be at the Bow Gazebo (1 Knox Road). Visit bownh.gov for more information.
• The Concord tree lighting ceremony will be on Monday, Nov. 28, this year at the Statehouse Plaza (107 N. Main St.) from 3:30 p.m. to midnight. Visit concordnh.gov for more information.
• Visit Exeter Town Hall (10 Front St.) for the annual festival of trees on Wednesday, Nov. 30, and Thursday, Dec. 1, starting at 11 a.m. Bidding for a tree can take place in person and online. Visit exeterareacharitablefoundation.org.
• The Penacook tree lighting ceremony will be on Wednesday, Nov. 30, at Boudreau Square on Village Street. The event will start at 5:30 p.m. with carolers from the elementary school and Blanchard Family Singers. Visit penacook.org.
• Go back in time throughout December in Portsmouth with Vintage Christmas at Strawbery Banke (14 Hancock St. in Portsmouth) and the Music Hall (28 Chestnut St. in Portsmouth). The Strawbery Banke Museum will present its Candlelight Stroll on Saturdays (Dec. 2, 10 and 17) from 5 to 9 p.m. and Sundays (Dec. 4, 11 and 18) from 4 to 8 p.m. with a walk through homes of the Puddle Dock neighborhood made over for the holidays in a variety of different historical eras. The outdoor ice-skating at the Labrie Family Skate at Puddle Dock Pond is slated to start as soon as Friday, Nov. 25, weather permitting. First Night Portsmouth on Saturday, Dec. 31, starts at 2 p.m. and features music, dance, children’s activities, street performers and ice sculptures, according to vintagechristmasnh.org where you can find the complete list of events.
• Gather on Goffstown Common (across from the Goffstown Public Library, 2 High St.) for the annual Friday night under the lights event on Friday, Dec. 2, from 5 to 8 p.m. Visit the Goffstown Main Street Program’s goffstownmainstreet.org.
• Have a scary good time at the Fright Before Christmas at Fright Kingdom (12 Simon St., Nashua) Friday, Dec. 2, through Sunday, Dec. 4, from 6 to 9:30 p.m. General admission tickets cost $35 online. To purchase tickets, visit frightkingdom.com.
• Join Nottingham for the annual holiday parade on Saturday, Dec. 3, at 10 a.m. The parade route starts and ends at the community center (139 Stage Road). Visit nottingham-nh.gov.
• The New Hampshire Farm Museum is hosting a 1940s Christmas on the Farm on Saturday, Dec. 3, from 10 a.m. to 4 p.m. Tickets are $10 for adults, $7.50 for seniors ages 65 and older, $5 for youth ages 5-17, and children younger than 4-years-old are free. Visit nhfarmmuseum.org.
• The Windham Parks and Recreations department will hold lighting festivities on the town common on Saturday, Dec. 3. Santa arrives by fire truck at 2:45 p.m., and the tree lighting will be at 5 p.m. For more information, visit the town’s website, windhamnh.gov.
• The annual holiday tree lighting and illumination holiday parade in Portsmouth will be on Saturday, Dec. 3. The tree lighting will be at 5 p.m. and the parade will start at Plaza 800 on Islington Street at 6 p.m. Visit cityofportsmouth.com.
• Chester’s Christmas in the Village will be held all day Saturday, Dec. 3, and Sunday, Dec. 4, at different locations throughout the town. Visit chesternh.org.
• Merrimack’s holiday parade and tree lighting is on Sunday, Dec. 4. The parade will start at 3 p.m. at 515 Daniel Webster Hwy. and the tree lighting will be at 3:45 p.m. at Abbie Griffin Park (6 Baboosic Lake Road). For more information or to register to march in the parade, visit merrimackparksandrec.org.
• The annual festival of trees at New Life Church (84 Nottingham Road, Raymond) will run from Thursday, Dec. 8, through Sunday, Dec. 11. Times vary. Visit facebook.com/RaymondFestivalofTrees for more information.
• Across southern New Hampshire, towns and cities will be lit up for the Tour of Lights starting on Friday, Dec. 9. For more information and a complete list of participating communities, visit merrimackparksandrec.org.
• The Town of Amherst has an assortment of holiday-themed adventures as part of its tree lighting ceremony. The ceremony itself will be on Friday, Dec. 9, at 6 p.m. on the village green. Check out other events happening from Friday, Dec. 9, through Sunday, Dec. 11, at amhersttreelightingfestival.weebly.com
• The annual Hollis Holiday Luminaria Stroll is on Saturday, Dec. 10, at Monument Square. The stroll and tree lighting will be at 4 p.m., with more events happening throughout the day. Visit hollisluminaria.org.
• The Gilford Village candlelight stroll is on Saturday, Dec. 10, starting at 5 p.m. Location is to be announced. Visit the Gilford Village Candlelight Stroll Facebook page.
• The Hampstead Christmas parade is going to be on Sunday, Dec. 11, at 1 p.m., kicking off from the community center (38 Parklane Road). The center will be open before the parade to serve hot cocoa and offer activities. Visit the Hampstead Christmas Parade Facebook page.
• Light up New Boston is back on Monday, Dec. 19, from 5 to 8 p.m. throughout the community. For more information, or to sign up to participate in the decoration festival, visit newbostonnh.gov.
• Ring in the new year on Pats Peak (686 Flanders Road, Henniker) with a firework celebration on Saturday, Dec. 31. The celebration starts at 4 p.m. and the fireworks will begin at 10:20 p.m. Pricing starts at $59 for holiday lift access. Visit patspeak.com.
Miracle on Elm Street
Holiday parade returns to the streets of Manchester
The Manchester Holiday Parade will head down Elm Street on Saturday, Dec. 3. The event will start at 4 p.m. kicking off at the Amoskeag Bridge and heading down Elm Street to Granite Street. After the parade, a tree lighting ceremony will take place at Veterans Memorial Park.
“It will be preceded by the BASC Santa Claus Shuffle, a 3-mile road race put on by Millennium Running,” parade organizer Trixie Dysart said in an email. “The race starts at 3 p.m., and the runners are encouraged to dress up in Santa-themed clothes. Once the last runner leaves the starting line, the parade will begin.”
More than 1,000 spectators are expected to congregate on the sidewalks to watch the parade go by. Local businesses and organizations will display floats they built for the event, and the town’s high school bands will perform. Letter carriers will also come by to collect letters to Santa, who might even make a surprise appearance.
“Our parade theme this year is ‘Merry & Bright,’” Dysart said. “We’re encouraging all participants to light up Elm [Street] with the brightest displays they can imagine [and] we’re so excited to celebrate the holidays with this dazzling display.”
Manchester has had a winter celebration for many years, dating all the way back to the 1920s with a “Winter Carnival Parade,” in which members of the town wore costumes and there were horse-drawn floats. The tradition continues with the holiday parade that, Dysart said, “brings the community members of all ages downtown to celebrate the holiday season.”
“My favorite thing about the parade has always been seeing Manchester come together as a community to spread joy,” she said. “After the difficult couple of years we’ve all had, I’m excited for our city to get back together for this night of music and lights.”
Manchester Holiday Parade When: Saturday, Dec. 3, 4 p.m. Where: Downtown Manchester; the parade will begin at the Amoskeag Bridge and head down Elm Street to Granite Street Cost: Free admission More info: See the “2022 Holiday Parade” event page on Manchester Mayor Joyce Craig’s Facebook profile @mayorjoycecraig
Featured photo: Manchester Holiday Parade. Courtesy photo.
The classic holiday season productions of A Christmas Carol and The Nutcracker fill the calendar through Christmas. Here’s where to catch a show:
• The Palace Theatre (80 Hanover St., Manchester) presents A Christmas Carol from Nov. 25 through Dec. 23, with showtimes on Thursday and Friday at 7:30 p.m., Saturday at 2 and 7:30 p.m., and Sunday at 2 p.m., with an additional show on Wednesday, Dec. 21, at 7:30 p.m. Tickets range from $25 to $46. Visit palacetheatre.org or call 668-5588.
• The Methuen Ballet Ensemble performs The Nutcracker at the Dana Center (Saint Anselm College, 100 Saint Anselm Drive, Manchester) on Saturday, Nov. 26, at noon and 4 p.m. Tickets cost $35. Visit anselm.edu/dana-center-humanities.
• Northeastern Ballet Theatre presents The Nutcrackerat the Kingswood Arts Center (396 S. Main St., Wolfeboro) on Saturday, Nov. 26, at 7 p.m., and Sunday, Nov. 27, at 2 p.m. Tickets purchased in advance cost $25 for adults and $15 for youth and seniors. Tickets purchased at the door are an additional $5. Visit northeasternballet.org.
• New England Dance Ensemble presents The Nutcrackeron Saturday, Nov. 26, and Sunday, Nov. 27, at 4 p.m. at the Seifert Performing Arts Center (44 Geremonty Drive, Salem). Tickets cost $40 to $55. Visit nede.org.
• Sole City Dance presents The Nutcrackerat Rochester Opera House (31 Wakefield St., Rochester) on Thursday, Dec. 1, and Friday, Dec. 2, at 7 p.m.; Saturday, Dec. 3, at 2 and 7 p.m.; and Sunday, Dec. 4, at 2 p.m. Tickets cost $28 for adults and $24 for students and seniors. Visit rochesteroperahouse.com.
• Gerald Dickens, the great-great-grandson of Charles Dickens, brings his one-man performance of A Christmas Carol to the Dana Center (Saint Anselm College, 100 Saint Anselm Drive, Manchester) on Friday, Dec. 2, at 7:30 p.m. Tickets cost $25 for youth and students, $35 for seniors and $45 for adults. Visit anselm.edu/dana-center-humanities. Dickens will also do two shows in Nashua on Saturday, Dec. 3. The first, Mr. Dickens is Coming, will be at the Nashua Senior Center (70 Temple St.) at 12:30 p.m. Tickets cost $20. The second, A Christmas Carol, will be at Nashua Community College (505 Amherst St.) at 7:30 p.m. Tickets cost $40. Visit fortingage.com/dickens2022.
• The Hatbox Theatre (Steeplegate Mall, 270 Loudon Road, Concord) presents Dickens’ A Christmas Carol from Dec. 2 through Dec. 18, with showtimes on Friday and Saturday at 7:30 p.m. and Sunday at 2 p.m. Tickets cost $22 for adults, $19 for students, seniors and members and $16 for senior members. Visit hatboxnh.com.
• The Players’ Ring Theatre (105 Marcy St., Portsmouth) presents A Christmas Carol from Dec. 2 through Dec. 22, with showtimes on Thursday at 7 p.m., Friday at 7:30 p.m., Saturday at 2:30 and 7:30 p.m. and Sunday at 2:30 p.m., with additional shows Monday, Dec. 19, through Wednesday, Dec. 21, at 7 p.m. Tickets cost $30 for adults, $27 for students and seniors age 65 and up and $17 for kids under age 12. Visit playersring.org or call 436-8123.
• Bedford Dance Center presents The Nutcracker Suite on Saturday, Dec. 3, at 6 p.m. at the Dana Center (Saint Anselm College, 100 Saint Anselm Drive, Manchester). Tickets cost $23. Visit anselm.edu/dana-center-humanities.
• Portsmouth School of Ballet presents The Nutcrackeron Saturday, Dec. 3, at 5 p.m., and Sunday, Dec. 4, at 10 a.m. and 3 p.m., at the Exeter High School auditorium (1 Blue Hawk Drive, Exeter). Tickets cost $25. Visit psb-nh.com.
• The New Hampshire Theatre Project presents a one-woman theatrical performance of A Christmas Carol by Jennifer Munro at the West End Studio Theatre (959 Islington St., Portsmouth), with showtimes on Friday, Dec. 9, and Saturday, Dec. 10, at 8 p.m. and Sunday, Dec. 11, at 2 p.m. Tickets cost $30 for adults and $26 for students, seniors and veterans, with a livestream option also available for $20. Visit nhtheatreproject.org.
• The Rochester Opera House (31 Wakefield St., Rochester) presents A Christmas Carol from Dec. 9 through Dec. 17, with showtimes on Thursday and Friday at 7:30 p.m., Saturday at 2 and 7:30 p.m., and Sunday at 5 p.m. Tickets range from $22 to 28. Visit rochesteroperahouse.com.
• Turning Pointe Center of Dance presents The Nutcrackeron Saturday, Dec. 10, at 2 p.m. at the Concord City Auditorium (2 Prince St., Concord). Tickets cost $20. Visit turningpointecenterofdance.com.
• Dance Visions Network presents The Nutcracker Suite Acts I & IIon Sunday, Dec. 11, at 12:30 and 5 p.m. at the Dana Center (Saint Anselm College, 100 Saint Anselm Drive, Manchester). Tickets cost $22 plus a $4 surcharge. Visit anselm.edu/dana-center-humanities.
• North Country Center for the Arts at Jean’s Playhouse and Powerhouse Theatre Collaborative present A Christmas Carol: The Musical Ghost Story at the Colonial Theatre (609 Main St., Laconia), with showtimes on Friday, Dec. 16, and Saturday, Dec. 17, at 7:30 p.m., and Sunday, Dec. 18, at 2 p.m. Tickets cost $18 for youth and students, $20 for seniors and $22 for adults. Visit belknapmill.org/powerhouse-theatre-collaborative.
• Safe Haven Ballet presents The Nutcracker at the Capitol Center for the Arts (44 S. Main St., Concord) on Saturday, Dec. 17, at 4:30 p.m. Tickets cost $34.50 to $44.50. Visit ccanh.com.
• Ballet Misha presents The Nutcrackeron Saturday, Dec. 17, at 1 and 6 p.m., and Sunday, Dec. 18, at 11 a.m. and 3 p.m., at the Dana Center (Saint Anselm College, 100 Saint Anselm Drive, Manchester). Tickets cost $34. Visit anselm.edu/dana-center-humanities.
• New England School of Dance presents The Nutcrackeron Saturday, Dec. 17, at 6 p.m., and Sunday, Dec. 18, at 3 p.m., at the Stockbridge Theatre (Pinkerton Academy, 5 Pinkerton St., Derry). Tickets cost $32.25. Visit newenglandschoolofdance.com.
• The New Hampshire School of Ballet presents The Nutcracker Suite at Concord City Auditorium (2 Prince St., Concord) on Sunday, Dec. 18, at 2 p.m.; and at the Palace Theatre (80 Hanover St., Manchester) on Sunday, Dec. 27, at 6 p.m. Tickets cost $25. Visit nhschoolofballet.com.
The Elf and the Grinch
Holiday fun on local stages
It’s not all Nutcracker. Here are some of the other holiday-themed shows on local stages.
• The Seacoast Repertory Theatre (125 Bow St., Portsmouth) presents A Christmas Story: The Musical Nov. 25 through Dec. 23, with showtimes on Thursday at 7:30 p.m., Friday at 8 p.m., Saturday at 2 and 8 p.m., and Sunday at 2 p.m. Tickets cost $25 to $44. Visit seacoastrep.org.
• Pontine Theatre presents A New England Christmas at Plains School (1 Plains Ave., Portsmouth) on Saturday, Nov. 26, at 3 p.m.; Friday, Dec. 2, at 7 p.m.; and Saturday, Dec. 3, at 3 p.m. Shows can also be livestreamed. Additional showtimes that are sold out in person but can be livestreamed are on Friday, Nov. 25, at 3 p.m., and Sundays, Nov. 27 and Dec. 4, at 2 p.m. Tickets cost $29 for adults and $26 for youth and seniors age 65 and up. Visit pontine.org.
• The Ogunquit Playhouse presents Elf The Musical at the Music Hall Historic Theater (28 Chestnut St., Portsmouth) Nov. 28 through Dec. 16, with showtimes on Wednesday and Saturday at 1:30 and 7:30 p.m. (no 1:30 p.m. show on Wednesday, Nov. 30); Thursday and Friday at 7 p.m., with an additional show on Thursday, Dec. 1, at 1:30 p.m.; and Sunday at noon and 5 p.m. Tickets cost $50 to $101, with youth tickets starting at $45. Visit themusichall.org.
• The Bedford Youth Performing Company presents Best Christmas Pageant Ever at Derryfield School (2108 River Road, Manchester) on Friday, Dec. 2, at 7:30 p.m., and Saturday, Dec. 3, at 1 p.m. Tickets cost $17.50 for adults and $15 for students and seniors. Visit bypc.org.
• Break a Leg Legally presents a holiday murder mystery, Who Killed Santa Claus?, at The Strand (20 Third St., Dover) Dec. 2 through Dec. 11, with showtimes on Friday and Saturday at 8 p.m., and Sunday at 2 p.m. Tickets cost $18 for the Sunday shows and $20 for the Friday and Saturday shows. Visit breakaleglegally.com.
• See Amahl and the Night Visitors at the Dana Center (Saint Anselm College, 100 Saint Anselm Drive, Manchester) on Sunday, Dec. 4, at 4 p.m. Tickets cost $15. Visit anselm.edu/dana-center-humanities.
• The Franklin Footlight Theatre presents Holiday One-Acts at the Franklin Opera House (316 Central St., Franklin), with showtimes Thursday, Dec. 8, through Saturday, Dec. 10, at 7:30 p.m., and Sunday, Dec. 11, at 2 p.m. Tickets cost $18 for adults and $16 for seniors, students and youth. Call 934-1901 or visit franklinoperahouse.org.
• The Majestic Theatre presents Best Christmas Pageant Ever at the Derry Opera House (29 W. Broadway, Derry) on Friday, Dec. 9, at 7 p.m., Saturday, Dec. 10, at 2 and 7 p.m., and Sunday, Dec. 11, at 2 p.m. Tickets cost $12 to $20. Visit majestictheatre.net.
• The Garrison Players present Inspecting Carol at the Garrison Players Arts Center (449 Roberts Road, Rollinsford) Dec. 9 through Dec. 18, with showtimes on Friday at 7:30 p.m., Saturday at 2 and 7:30 p.m., and Sunday at 2 p.m. Tickets cost $15 for students and $20 for adults. Visit garrisonplayers.org.
• The Peacock Players present A Charlie Brown Christmas at the Court Street Theatre (14 Court St., Nashua) on Friday, Dec. 16, at 7 p.m.; Saturday, Dec. 17, at 2, 4 and 7 p.m.; and Sunday, Dec. 18, at 2 and 4 p.m. Ticket sales are TBA. Visit peacockplayers.org.
• Safe Haven Ballet presents The Grinch at the Colonial Theatre (609 Main St., Laconia) on Friday, Nov. 25, and Saturday, Nov. 26, at 4:30 p.m. Tickets cost $25 for youth and $30 for adults. Visit coloniallaconia.com.
Featured photo: The Palace Theatre presents A Christmas Carol. Courtesy photo.
Lace up those sneakers Thursday morning — there are about a dozen Turkey Trot road races to wake you up Thanksgiving morning. And if that puts you in the holiday running spirit, check out the races hitting the streets the rest of this season.
Thanksgiving Day races
Thanksgiving is Thursday, Nov. 24.
• The 14th annual Bow Athletic Club – Bow PD Turkey Trot 5K has an 8 a.m. start time for adults, teens and kids. Advance registration costs $35 for adults, $25 for ages 13 to 19 and $15 for 12 and under (plus $5 on the day). The race location is Bow High School (55 Falcon Way); see totalimagerunning.com/events.
• The Rotary Club of Merrimack’s 5K Turkey Trot starts at 8 a.m. at Merrimack Middle School (31 Madeline Bennett Drive), where on-location race-day registration will run from 7 to 7:30 a.m. and costs $25 for adults and $15 for children 13 and under. See merrimack5k.com.
• The Dover Turkey Trot starts at 8:30 a.m. and is described as a 5K race for runners and walkers of all ages and abilities, according to doverturkeytrot.com. The start and finish is Garrison Elementary School in Dover and registration on the day costs $30, $15 for fourth-graders and younger.
• The Free Fall 5K starts at 8:30 a.m. and begins and ends at the Rochester Community Center (150 Wakefield St. in Rochester). Registration costs $25 for adults, $20 for ages 13 to 17, $15 for ages 7 to 12, and is free for 6 and under (plus $5 to register on race day). See freefall5k.com.
• The Hampstead Turkey Trot, a 5K, starts at 8:30 a.m. at St. Anne’s Church (26 Emerson Ave. in Hampstead). Registration costs $20 for 18+ and $15 for 62+ and ages 5 to 17. Same-day sign-up is from 7 to 8 a.m. See hampsteadnh.us/recreation.
• The Seacoast Rotary’s 5K Turkey Trot starts at 8:30 a.m. in Portsmouth. Registration costs $35 for ages 20+, $25 for ages 13 to 19 and $15 for ages 12 and under. See seacoastrotary.org.
• The Dartmouth Health Fisher Cats Thanksgiving 5K starts at 9 a.m., beginning and ending at Northeast Delta Dental Stadium in downtown Manchester. Lil’ Turkey Trot, a kids fun run, will be held in the stadium at 8:30 a.m. Registration for ages 12 and up costs $35 in advance or $40 on race day (if available); for kids 11 and under it’s $15 in advance or $20 on race day (if available). See millenniumrunning.com.
• The 15th annual Gilford Youth Center Turkey Trot 5K Race and Family Walk will start at 9 a.m. (8:45 a.m. for walkers) at the youth center (19 Potter Hill Road in Gilford). Registration costs $26 per person or $90 for a family of up to five people. See gilfordyouthcenter.com.
• The 16th annual Lake Sunapee Turkey Trot, a 5K where costumes are encouraged, starts at 9 a.m. at the Sunapee Harbor gazebo with a 1K Chicken Run for kids starting at 8:15 a.m. and going down Lake Avenue. Registration costs $30 for ages 13 to 64, $15 for ages 65 and up and $10 for ages 12 and under (kids 12 and under running in the Chicken Run are free). See sunapeeturkeytrot.com. The event and a pre-registration event from 4 to 7 p.m. on Wednesday, Nov. 23, will feature a pie sale; pies are $10 each.
• The 28th Annual Windham Turkey Trot, which offers 1-, 3- and 5-mile options, starts at 9 a.m. at 74 Blossom Road in Windham. You can pre-register but you can also just show up on the day; registration costs are by donation with proceeds going to Shepherd’s Pantry. See windhamturkeytrot.org.
Thanksgiving weekend
Races Friday, Nov. 25, through Sunday, Nov. 27.
• The Amherst Junior Women’s Club will hold its Trot Off Your Turkey 5K & 1 Mile Fun Run on Saturday, Nov. 26. The fun run starts at 9 a.m. and the 5K starts at 9:30 a.m.; both runs start and end at the Congregational Church in Amherst. Registration costs $25 for the 5K and $10 for the fun run; register in advance or register before the race on the day. See ajwcnh.org.
• Bishop Brady High School (25 Columbus Ave. in Concord; bishopbrady.edu) will hold its Galloping Gobbler 4-mile race on Saturday, Nov. 26, at 9:30 a.m. Registration costs $30 for ages 16 and up and $20 for ages 15 and under. Bib pickup is 8 a.m. on race day.
More holiday races
• The BASC Santa Claus Shuffle, a 3-mile race where Santa costumes are included and stations along the way offer Santa’s favorite food groups (milk & cookies, maple syrup, chocolate and candy), takes place Saturday, Dec. 3, at 3 p.m. in downtown Manchester, starting and ending in Veterans Park. The Stonyfield Organic Lil’ Elf Runs (a 100-yard race) is held at 2:30 p.m. and the Manchester Christmas Parade starts at 4 p.m. Registration in advance costs $30 for ages 21+, $25 for ages 12 to 21 and $10 for ages 11 and younger and for the Lil’ Elf Run (plus $5 to register on race day, if available). See millenniumrunning.com.
• The 2022 Jingle Bell Run, a 5K where festive costume dress is encouraged, will be held Sunday, Dec. 4, at 9:30 a.m. at the West Side Ice Arena in Manchester. Day-of registration begins at 8:30 a.m. The event will include ornament and cookie decorating for kids, according to events.arthritis.org, where you can register for the event. Registration costs $45 in advance, $50 on the day for timed runners; $40 in advance and $45 on the day for untimed runners (both include shirt and jingle bells), the website said.
• The Greg Hill Foundation’s Jingle All the Way 5K at Cisco Brewers in Portsmouth will take place Saturday, Dec. 10, at 10 a.m. Dig out your ugly sweaters or favorite holiday outfit for the post-race celebration with live music, food and a post-race beer for 21+, according to ghfjingle5k. Registration costs $30 for 21+ and $10 for 20 and under.
• Yule Light Up the Night, a 2.1-mile race through the Gift of Lights display at the New Hampshire Motor Speedway in Loudon, will start at 4:30 p.m. on Sunday, Dec. 11. Registration costs $25 for ages 12+, $15 for ages 4 to 11 and $10 for ages 3 and under (plus $5 to register on race day, if available). See millenniumrunning.com.
• The Tito’s Ugly Sweater 4 Miler, to benefit Second Chance Ranch Rescue, Humane Society of Greater Nashua and the Salem Animal Rescue League, will take place Saturday, Dec. 17, at 9 a.m. The race begins and ends at Backyard Brewery (1211 Mammoth Road in Manchester) and features a post-race party with a Tito’s Handmade Vodka beverage. See hsfn.org/uglysweaterrun.
New Year’s Day races
New Year’s Day is Sunday, Jan. 1, in the year 2023 if you can believe it.
• The Apple Therapy and Derry Sports & Rehab Millennium Mile, a one-mile downhill race on Mammoth Road in Londonderry, starts at a forgiving 2 p.m. Registration costs $20 for 12+ and $10 for 11 and under, with the first 1,250 registrants getting a winter hat (if available, registration on race day costs $5 more). See millenniumrunning.com.
Featured photo: The Jingle Bell Run. Courtesy photo.
The night before Thanksgiving is often called Drinksgiving. It’s Friendsgiving for the sober and sober-curious, the Pre-Gobble Wobble for others (OK, maybe the last one is an invented term). Historically for most watering holes, the day before Turkey Day (Wednesday, Nov. 23 this year) is the second busiest of the year, after New Year’s Eve. Whatever one chooses to call it, the evening offers a chance to meet up with old friends and contemplate a four-day weekend of overeating and familial bonding.
Here are a few options to consider, from concerts to karaoke, song pulls and serenades, with or without adult beverages.
• American Legion Post 69 (45 Washington St., Somersworth, 692-9898) Acoustic Radio plays. Tickets $8 at ticketleap.com.
• Amphora (Hood Commons, 55 Crystal Ave., No. 3, Derry, 537-0111) Eddie Sands is a versatile singer and guitarist who plays a variety of familiar songs.
• Area 23 (State Street, Concord, 881-9060) Open Mic Wednesday starts at the appropriate time of 6:23 p.m.
• Bonfire Country Bar (950 Elm St., Manchester, 217-5600) Nashville by way of New Jersey country singer Nikki Briar performs.
• Boston Billiard Club (55 Northeastern Blvd., Nashua, 943-5630) Drop some bucks on poker and dice, or play it safer at the weekly trivia.
• Canterbury Shaker Village (288 Shaker Road, Canterbury, 783-9511) During the annual Holiday Stroll, get into the Christmas spirit with a light show choreographed to classic holiday songs, enjoy professional carolers or sing a few yourself at the Carol-aoke stand.
• Castaways Boat House (209 Ocean Blvd., Seabrook, 834-6030) High School Reunion Karaoke with DJ.
• Castro’s Back Room (972 Elm St., Manchester, 606-7854) Boo Boo Groove plays jazz and blues at this downtown cigar bar.
• Chapel + Main (83 Main St., Dover, 842-5170) Dan Blakeslee loves the sweet spot between Halloween and Christmas, so his show in Dover should be a treat.
• Chen Yang LI Riverside Lounge (520 South St., Bow, 228-8508) DJ Kenny P hosts karaoke at this beloved Chinese eatery’s downstairs bar.
• Chop Shop (920 Lafayette Road, Seabrook, 760-7706) Karaoke with DJ Manny starts at 7:30 p.m.
• Club Victoire (111 N. Main St., Rochester, 332-9753) Enjoy rock covers from area band The Side Gig.
• Copper Door (15 Leavy Drive, Bedford, 488-2677) In what’s becoming a tradition, area favorite Chad LaMarsh sings and plays guitar.
• Copper Door (41 S Broadway, Salem, 458-2033) As this location celebrated its fifth anniversary, Jodee Frawlee plays for diners and imbibers.
• Copper Kettle To Go (39 Main St., Wilton, 654-2631) Singer-songwriter Paul Driscoll performs for customers picking up treats for tomorrow’s feast.
• Crow’s Nest (181 Plaistow Road, Plaistow, 974-1686) Bite The Bullet rocks the house.
• Davignon Snowshoe Club (218 Wilson St., Manchester, 623-8239) Jennifer Mitchell performs with her band at the show, which is open to the public.
• Defiant Records & Craft Beer (609 Main St., Laconia, 527-8310) Mike Loughlin brings his original rock tunes and this unique hybrid of vintage vinyl and craft beer.
• Derryfield Country Club (625 Mammoth Road, Manchester, 623-2880) D-Comp Band is a regular favorite at this Manchester restaurant and bar.
• Dwyer’s Pub (96 Bridge St., Portsmouth, 319-6770) David Corson, a singer-songwriter praised for his personal lyrics and personable performing skills, plays an evening set.
• Fody’s (9 Clinton St., Nashua, 577-9015) There’s trivia between music from Joe McDonald at 6 p.m. and Ben Harris at 10 p.m.
• Fody’s (187 Rockingham Road, Derry, 404-6946) Two area musicians perform: Kevin Hopkins at 5 p.m. and Brian House at 8:30 p.m.
• Fratello’s (155 Dow St., Manchester, 624-2022) Singer and piano player Jordan Quinn performs covers and originals.
• Fratello’s Italian Grille (799 Union Ave., Laconia, 889-2022) Piano music from Richard Cumming.
• Getaway Lounge (157 Franklin St., Manchester, 627-0661) Mugshot Monday plays classic rock hits with Wally Nichols on drums.
• Giuseppe’s (312 Daniel Webster Hwy., Meredith, 279-3313) Harmonizing husband-and-wife duo The Sweetbloods perform soothing cover songs.
• Granite State Music Hall (546 Main St., Laconia, 884-9536) Country singer Jodie Cunningham returns with Close Range. DJ Tim Parker hosts karaoke, along with mechanical bull rides.
• Hawg’s Pen Café (1114 Route 11, Farmington, 755-3301) Barrington rock cover band Daisy Cutter 6 plays favorites.
• Hermanos (11 Hills Ave., Concord, 224-5669) Brian Booth plays covers.
• Jimmy’s Jazz & Blues Club (135 Congress St., Portsmouth, 888-603-5299) The James Montgomery Band is joined by Blues Music Hall of Famer Christine “Beehive Queen” Ohlman. Tickets $10 to $45 at ticketmaster.com.
• Lithermans Limited (126 Hall St., Unit B, Concord, 219-0784) Not music, but four music-themed taproom releases: One Hit Wonder, Keep On Keepin’ On, Soul Doubt and Cosmic Bakers.
• Lynn’s 102 Tavern (76 Derry Road, Hudson, 943-7832) Sindicate plays its final show.
• Michael’s Flatbread & Grill (8 Stiles Road, Salem, 893-2765) The Regular Gents are an eclectic acoustic duo playing fun versions of songs spanning the decades.
• Music Hall Lounge (131 Congress St., Portsmouth, 436-2400) Pre-holiday comedy as former Fallon writer headlines Midweek Comedic Relief, with support from Alex Giampapa, John Balgio and Izzy da Rosa. $10.
• Nashua Garden (121 Main St., Nashua, 886-7363) Three bands share the stage, beginning with Tumbletoads kicking off the night, followed by The Faith Ann Band, and then The Humans Being.
• Pasta Loft (220 E Main St., Milford, 378-0092) Plan B plays a special Thanksgiving Eve show.
• Pipe Dream Brewing (40 Harvey Road, Londonderry, 404-0751) Reggae rock stalwarts Supernothing play a free show.
• Portsmouth Gas Light (64 Market St., Portsmouth, 430-9122) Amanda Dane Band performs in the nightclub.
• Press Room (77 Daniel St., Portsmouth, 431-5186) Get funked up and family-ready with Harsh Armadillo and The Bulkheads with a portion of the $20 and $25 tickets going to the Gather NH charity.
• Rage Cage (10 W. Hollis St., Nashua, 402-4196) Get the angst out of your system by smashing a few things in advance of the family gathering at this specialty venue dedicated to stress reduction through destruction.
• Riley’s Place (29 Mont Vernon St., Milford, 325-2177) Bat Magoon Band performs at a restaurant offering comfort, Cajun and barbecue.
• Saddle Up Saloon (92 Route 125, Kingston, 347-1313) Have fun, win prizes and enjoy classic rock, soul, blues and modern sound while playing games with Musical Bingo Nation.
• Sea Dog Brewing (9 Water St., Exeter, 793-5116) Dyer Holiday, duo from Lowell, Mass., play a mix of classic rock, country and folk music.
• Stark Brewing Co. (500 Commercial St., Manchester, 625-4444) Two options on tap, Cox Karaoke and F.O.L.D. Glow Night ($10 event charge) with dancing lessons under black light. For the adventurous, wear white and neon colors, paint your face or bring light-up bracelets.
• Stone Church (5 Granite St., Newmarket, 659-7700) A show celebrating Ape The Grim’s new release i Deal, Too includes support from The Perceptionists (Mr. Lif & Akrobatik), Bakari JB, Rayel, Bugout and DJ Clashious Clay. $20, 21+.
• Strange Brew (88 Market St., Manchester, 666-4292) First Responders’ Night with Jake Pardee & Friends at this favorite downtown restaurant and tap room.
• Stripe Nine Brewing (8 Somersworth Place, Somersworth, 841-7175) Dancing Madly Backwards is back at a Somersworth microbrewery.
• Stumble Inn (20 Rockingham Road, Londonderry, 432-3210) Small Town Stranded, a longtime favorite area band, performs.
• Telly’s (235 Calef Hwy., Epping, 679-8225) The 603s duo holds forth on Thanksgiving Eve.
• The Goat (50 Old Granite St., Manchester, 222-1677) NEMA Best Country Artist Winner April Cushman and free line dancing get things going at 7:30 p.m., followed at 9 p.m. by Sugah Rush — the Eric Grant Band sporting a dancier vibe.
• The Goat (142 Congress St., Portsmouth, 590-4628) Alex Anthony returns.
• Thirsty Moose (21 Congress St., Portsmouth, 427-8645) Hijacked plays rock ’n’ roll.
• To Share Brewing (720 Union St., Manchester, 836-6947) Back to the ’90s party in the taproom from 3 to 9 p.m.
• Tower Hill Tavern (264 Lakeside Ave., Laconia, 366-9100) Trivia Night in the Lakes Region.
• Village Trestle (25 Main St., Goffstown, 497-8230) Live music with Bobby and Amberly performing.
• Wally’s Pub (144 Ashworth Ave., Hampton Beach, 926-6954) Eric Marcs released his solo debut Hope in 2020, a collection of indie rock; he performs with his band Solid Ground.
Welcome to Hippo’s Holiday Guide — our annual listing of fun happening from Drinksgiving (a.k.a. the night before Thanksgiving) through New Year’s Day.
Looking for parades, tree lightings, Nutcracker productions or cookie-related events to get you in the seasonal mood? We’ve got that as well as Turkey Day road races, holiday comedy, arts markets and so much more.
Know of a bit of holiday cheer we missed? Let us know at [email protected]. Now get out your calendar and start filling your season with fun!
There’s so much to do this season it won’t all fit into one post. Link to the stories here:
What makes up the perfect Thanksgiving feast? Is it traditional roasted turkey with stuffing, mashed potatoes and gelatinous canned cranberry sauce? But what if you don’t like turkey (or don’t eat meat altogether)? Pumpkin pie is delicious (agrees not everybody) but are there more crowd-pleasing options?
We asked local livestock farmers, butchers, restaurateurs, chefs and bakers to debate some of the key components of the standard Thanksgiving feast and provide tips and recipes into their idea of the best Thanksgiving dishes.
Turkey is the pièce de résistance of the Thanksgiving feast for many — after all, there are so many different ways to prepare the bird, from the traditional method of oven-roasting to simple grilling, spatchcocking, smoking and even deep-frying. The type of turkey you are using, whether it’s a broad-breasted bird or a heritage breed, also plays into how you prepare it.
Karina Allayne of Greetwist Acres in New Boston usually fills orders for both types of turkey. She said broad-breasted turkeys are more likely what you’ll find at the grocery store or major commercial outlet, and are bred to produce much larger breasts — thus, a bird with more meat.
“Broad-breasted [turkeys] are very popular because they clean up really nice … [and] the skin is all white and pretty-looking,” Allayne said. “So, a person might say, ‘You know what, I love broad-breasted because we get a lot of meat on it,’ and that’s what they’re into. … The heritage breeds, those are more closely related to the wild ancestors. There’s not as much meat, [but] a lot of people also feel that heritage … has more flavor, which I agree. Also, there may be an issue in terms of [people saying] ‘Do I want to eat a bird that was only being produced to get fat and die within a year or two’s time,’ because broad-breasted do not usually live past the age of 2.”
When it comes to cooking turkey, Allayne said she now prefers to throw hers on the grill for Thanksgiving after previously preparing it in her home kitchen oven.
“We popped it in the grill one year and it was the best-tasting turkey I’ve ever had, and so from that point on I always grill my turkey,” she said. “[We] cook it somewhere between 350 and 400 [degrees] and then basically it just becomes its own little oven outside.”
Shelley Morley of Mt. Dearborn Farm in Weare similarly likes to grill her turkey, noting that it saves precious oven space in her kitchen for any accompanying side dishes. Last Thanksgiving, she decided to try spatchcocking her turkey, which proved to be, as she said, a “game changer.”
“[Spatchcocking is] when you remove the spine and then flatten the bird, so it cooks more evenly,” she said. “I didn’t even know about spatchcocking until two or three years ago and, of course, with Thanksgiving you always want everything to be perfect. … So last year, there were only five of us, and so I said, ‘Why don’t I try something different,’ when the stakes weren’t as high. I’m going to do it again this year because it just came out so well.”
Non-turkey meat alternatives
Thanksgiving chicken. Photo courtesy of Karina Allayne of Greentwist Acres in New Boston.
What if you don’t like turkey, or you simply just don’t have the sizable crowd coming over this year to help you finish such a large bird? Both Allayne and Morley will often find themselves selling chickens to customers for Thanksgiving, and Allayne even also sells duck.
“It might just be two people that are getting together, and it’s really hard to find a turkey that is small enough for two people,” Allayne said, “so they’ll order maybe a large roasting chicken. … I do actually sell quite a bit of duck, too, because people want something small, but special.”
As duck meat tends to be fattier, Allayne said it ought to be cooked at a lower temperature for a longer period of time. Duck fat can also be rendered for use in cooking potatoes, she added.
Rob Darling of Concord Beef & Seafood, a premium butcher and fish market on South Main Street, said that while they do regularly sell farm-fresh turkeys around Thanksgiving, he does also end up selling a small amount of spiral-cut hams, as well as prime rib or tenderloin roasts.
“I mean, a roast is a 45-minute to an hour cook, so it’s a lot more manageable [than a turkey],” Darling said. “Beef also has a lot more flavor than turkey, in my opinion, whereas I feel like turkey is pretty much the tradition for Thanksgiving, which is why people have it.”
If you’re cooking a roast, Darling recommends using a meat thermometer to ensure it comes out perfect. For beef specifically, he likes to season with rosemary and garlic powder, in addition to some salt and pepper, to allow the flavor to come through in the meat.
“Beef is actually a lot easier to cook than, say, a pork roast, or even turkey, just because it’s not as lean,” he said. “If you’re cooking something so lean and you overcook it, it’s going to be dry.”
As the shop also does tailor most of its focus to appetizers, Darling said Thanksgiving is also one of the more popular holidays for items like shrimp cocktail, bacon-wrapped scallops and bacon-wrapped tenderloin bites, in addition to some cheeses and meats for platters.
“I think people are just looking for something they can put out and not have to think about. They know it’s going to be good and that people are going to like it,” he said.
Even fresh fish is a viable main course option for some. Elisha Ewing of Liberty Fish, a Peterborough-based business delivering fresh seafood to farm stands and farmers markets in parts of New Hampshire and Massachusetts, said Thanksgiving is a very busy time for her.
She said salmon in particular, as well as haddock, cod and halibut, is among the more popular alternatives to the main turkey dish. Her scallops also prove to be a highly requested appetizer.
“I do think that the majority of my customers probably have turkey as at least one of their main dishes, but I will get orders … from people who are looking for an alternative protein, and so they’ll reach out and order fish,” Ewing said. “I also have folks that will say, ‘Hey, I’ve got friends or family that are going to extend their visit, and I’m really just needing to stock up to do meal prep for the extended holiday weekend.’ … I think some people are basically just maxed out on turkey come Saturday, and they want something else.”
Working with an importer and exporter down in Boston, Ewing always obtains her fish fresh — never frozen. Locally, you can find Liberty Fish at Trombly Gardens in Milford, where Ewing makes weekly deliveries every Wednesday and where pickups are from 2 to 6 p.m. Visit libertyfish.net to join Ewing’s weekly email notification group and order your fresh catch.
A vegan Thanksgiving
Of course, if you simply just don’t eat meat, then you’re likely in store for a whole different kind of main course Thanksgiving option. But, as local vegan and plant-based chefs suggest, that doesn’t mean your holiday feast has to be any less delicious.
Celery root roast. Photo courtesy of Madeline Rossi of The Green Beautiful vegan cafe in Manchester.
Madeline Rossi and Olivia Lenox of The Green Beautiful vegan cafe in Manchester recently hosted their second annual “gentle Thanksgiving” dinner, a plant-based feast and fundraiser for the New Hampshire Animal Rights League. The couple, who also run New Roots Meals — a plant-based meal prep company — has dabbled in all kinds of unique options over the last few years. Some can even work as “mock turkey” alternatives with similar palates to that of a bird.
“In terms of more of a mock turkey, we’ve done a thing in the past called celeriac. It’s basically just the root of a celery plant,” Rossi said. “They get big and round, and it’s very cool because I’ve done it where it’s sort of in a similar thing that you cook a turkey in, kind of like a stock, and I put it in the oven … and baste it every 30 minutes like you would with a turkey. … It comes out really well and slices really easily. The texture is pretty meaty, but also soft.”
She said the celery root is fairly easy to find — they can be found in most local grocery stores and specialty markets, as she noted that it’s in season during the cooler months.
“The thing is, if you don’t know what it is, you would just walk right past it in the grocery store,” she said. “It’s huge and gnarly and doesn’t look edible, but it very much is.”
Carrie Burt of Joyfull Eats, a plant-based meal company based at Deep Meadow Variety in Exeter, has made a lentil loaf, as well as a chickpea-based “chick-un” loaf that’s also meant to mimic the flavor profiles of a traditional Thanksgiving turkey. Both options, she said, are available to pre-order on her website (joyfulleatsnh.com) through Sunday, Nov. 20.
Other great options, Rossi said, include a white lasagna that’s made with tofu and vegan cheese.
“I feel like doing a white lasagna instead of [with] a red sauce kind of pairs even better with the flavors of Thanksgiving, like stuffing and gravy and green beans and all that stuff,” she said.
“Chick-un” loaf (vegan chickpea-based loaf) Courtesy of Carrie Burt of Joyfull Eats in Exeter
1 cup onions, diced ½ cup celery, diced ½ cup carrots, diced 4 garlic cloves, minced 3 Tablespoons dried cranberries, chopped up 1 15-ounce can chickpeas 1 15-ounce can cannellini beans ½ cup to 1 cup gluten-free oats 2 teaspoons fresh lemon juice 2 Tablespoons soy sauce (can substitute for tamari or coconut aminos) 1 Tablespoon sunflower butter 2 Tablespoons fresh parsley, minced 1 teaspoon cumin 2 teaspoons poultry seasoning ½ teaspoon salt 2 Tablespoons flaxseed meal (mixed with 2 Tablespoons water)
Preheat the oven to 350 degrees. Saute the onions, celery, carrots and garlic with an oil or broth, until the onions are translucent. Add the chopped cranberries to the pan, mix and let rest. Using a food processor, pulse the beans and oats until crumbly. Add in the rest of the ingredients, including the sauteed mixture, and pulse until fully combined. If needed, add in some extra broth or water if the mixture is too dry — the texture should be a little sticky and it should hold together. Place into a greased loaf pan (or form a loaf on a sheet pan), cover with foil and bake for 30 to 35 minutes. If you’d like to glaze it, remove the foil after 20 minutes and cover with ketchup or barbecue sauce, then cook for an additional 10 to 15 minutes. Let the loaf partly cool before serving.
Celery root roast Courtesy of Madeline Rossi of The Green Beautiful vegan cafe in Manchester
For the spice rub: 1 Tablespoon salt 1 Tablespoon pepper 1 Tablespoon thyme 1 Tablespoon oregano 1 Tablespoon brown sugar 1 teaspoon paprika 1 teaspoon garlic powder
Preheat the oven to 325 degrees. Rinse all the dirt off the celery root and clean with the rough side of a sponge. Use a fork to perforate the root, making tiny holes all over to ensure the basting liquid can fully seep in while roasting. Fill the bottom of a deep pan with the chopped vegetables and the vegetable broth. Pour the olive oil all over the celery root, enough to coat, and rub with the spice blend. Place in the pan in the oven for three to four hours, or until cooked through. Baste with the vegetable broth every 30 minutes while the celery root roasts for a deeper flavor. Once fully cooked, slice the celery root into ¼-inch rounds and serve with your favorite sides.
Spatchcocked turkey. Photo courtesy of Shelley Morley of Mt. Dearborn Farm in Weare.
How to spatchcock a turkey Instructions provided by Shelley Morley of Mt. Dearborn Farm in Weare
• Using kitchen shears, cut from the tailbone along both sides of the turkey’s spine to remove the backbone. (You can use the backbone to make gravy just as you would the neck and giblets.) • Open up the turkey by pulling it apart where the backbone was removed. • Turn the turkey over so that the breast is facing up and press down hard on the breast until you hear a crack or two and the turkey can lay flat. • Place the turkey on a rack on top of a rimmed cooking sheet or broiler pan to catch the juices. You can place some chopped onions, carrots and celery into the pan to help keep the oven moist. They will also add some nice flavor to your gravy. • Pat dry the skin to encourage extra crispiness. You can also rub the skin with a little olive oil and sprinkle it with sea salt, or season the turkey however you want. • A 12- to -14-pound turkey roasted at 450 degrees cooks in about 90 minutes — or about seven minutes per pound. • After the leg meat reaches a temperature of 165 degrees and the breast around 150 degrees, take the turkey out of the oven or off the grill, cover loosely with foil and let it rest for 20 to 30 minutes before carving. Letting the meat rest allows the juices to settle into the meat. This time can also be spent making your gravy and doing any other last-minute meal preparations.
Getting saucy
Jarred cranberry sauce goes toe to toe against homemade
From gelatinous cylinders that hold their shape after slicing to relishes filled with citrus and spices, cranberry sauce can come in a wide variety.
For Kristen Chinosi of The Culinary Playground in Derry, the only option is homemade cranberry sauce.
“I’m homemade all the way,” Chinosi said. “You’re limited with the canned stuff.”
Chinosi said she loves that there’s a personalization that happens with homemade cranberry sauce. She said that there’s a magic behind being able to add different spices and citrus flavors, to personalize the sauce. Even having control over something as simple as the texture of the sauce can make all the difference.
Chinosi did admit that there is a nostalgic factor associated with the easy, can-shaped cranberry sauce. But in the end, there’s no comparison between that and the homemade — and personally customized — version of the condiment.
“It’s fun to see [the berries] pop open. … They do these little explosions,” Chinosi said. “Just cook them down with sugar and orange juice, then slowly add some warm spices, like cinnamon, cloves, allspice and ginger. It’ll smell like fall.”
While Amy LaBelle, owner and winemaker of LaBelle Winery, said she loves a good homemade cranberry sauce, she hopes people will think of her jarred cranberry jam as a viable alternative to people who don’t want to worry about cooking the jellied condiment.
“It’s a lot easier,” LaBelle said. “Just put it in a bowl and let it set up. But it’s still delicious because we still write the recipe.”
The jam, which is a homemade recipe featuring some of LaBelle’s cranberry wine and fresh spices, has many different uses besides as a side dish on the table. LaBelle’s favorite ways to enjoy it are either in a cranberry old-fashioned, with orange bitters and high-quality bourbon, or as the spread for a Thanksgiving leftovers sandwich.
While LaBelle noted that her own sauce wouldn’t need any doctoring to get the spiced, sweet and savory flavor that tastes like fall, she also said that there are a number of good ways to spruce up any jarred or canned sauce.
“If you’re going to buy a can of whole cranberry sauce, you can absolutely take that and add to it some orange zest, orange juices and … definitely add just a tiny bit of clove, some nutmeg [and] cinnamon,” LaBelle said. “But that orange juice and orange zest are really going to be your best way to perk that up. Those, and my cranberry wine, of course.”
Cranberry Jam Bourbon Smash Courtesy of LaBelle Winery in Amherst and Derry, labellewinery.com
3 ounces good quality bourbon 1½ ounces fresh orange juice ½ ounce cranberry juice 1 teaspoon maple syrup 1 Tablespoon The Winemaker’s Kitchen cranberry wine jam Dash of blood orange bitters
Place all ingredients in a shaker over ice and shake for 30 seconds. Pour with ice into a highball glass rimmed with cinnamon sugar.
“Your” Cranberry Sauce Courtesy of The Culinary Playground in Derry, culinary-playground.com (yields about two cups)
1 teaspoon orange zest ½ cup fresh squeezed orange juice (from 1 large orange) 12 ounces fresh or frozen cranberries, divided ½ cup water ¾ to 1 cup packed brown sugar
Optional add-ins: Up to ½ teaspoon cinnamon and/or allspice Up to ⅛ teaspoon ground ginger and/or cloves Up to ½ cup toasted pecans and/or walnuts, chopped Up to ½ cup dried apricots and/or dates, chopped 1 Granny Smith apple and/or D’Anjou pear, peeled, cored and chopped
Zest the orange to yield 1 teaspoon, then set aside. Cut the orange in half and juice it to yield ½ cup. Measure out ½ cup of cranberries and set aside. Add the remaining cranberries into a medium saucepan set over medium heat. Add the water, orange juice and brown sugar. Stir occasionally as the mixture comes to a simmer. Once simmering, reduce heat to medium-low. While stirring occasionally, continue to cook until the liquid has reduced and the cranberries have burst and thickened (about 10 more minutes). Decrease the heat to low and stir in ½ cup reserved cranberries and orange zest. Taste and add additional brown sugar if it’s too tart. Remove from the heat. If customizing your sauce, stir in those ingredients as well (except for any nuts). Transfer to a serving bowl and allow to cool and thicken. Once cooled, cover and refrigerate for at least a few hours, or up to a week. Bring to room temperature before serving. If using nuts, stir them in before serving.
Everyone has their preferred Thanksgiving side dishes, but for Brandon Rainer, co-owner of The Potato Concept in Derry, there’s one dish that should make it onto every plate.
“Mashed potatoes. One hundred percent,” he said. “That’s the ultimate side dish. Thanksgiving just isn’t Thanksgiving without it.”
And the simpler they are, the better; Rainer’s high praise for mashed potatoes, he said, comes from the dish’s unique ability to act as a “vessel” for the medley of flavors on your plate.
“You can take your fork, take a little bit of turkey, take a little bit of cranberry sauce, and take it in with your mashed potatoes,” said The Potato Concept co-owner Lauren Lefebvre. “You’re able to play with different textures and flavors on your plate and make different combinations, which is fun.”
Mashed potatoes can also serve as a “holder” on your plate for whatever you want to combine with the potatoes — and for the foods that you want to keep contained from the rest.
“My kids like to make what they call a ‘gravy pond,’ where they make a little space in their potatoes to hold their gravy,” Lefebvre said.
Be sure to leave a bite or two of mashed potatoes for last to soak up all the remnants of Thanksgiving goodness.
“It’s the perfect way to clear your plate,” Rainer said.
Preparation tips
The first and most important step for making good mashed potatoes, Rainer said, is to use real potatoes, never boxed.
“That’s the biggest way where you can go wrong,” he said. “You have to have the real thing. Nothing else will substitute for it.”
If you’re boiling your potatoes, patience is key. Plan the rest of the meal so that you have a burner reserved for potatoes to give them the time that they need to cook thoroughly.
“A lot of times, people have a lot of different things they need to cook, and they get impatient and take the potatoes off as soon as they can slightly put a fork through them,” Lefebvre said, “but once they go to mash them, they find that the potatoes are still very much hard in the center.”
Mash as you might, there will still be chunky bits, so those few extra minutes on the stove are always worth it.
“They’re supposed to be creamy. Nobody likes to have to chew on their mashed potatoes,” Lefebvre said. “That can throw off the dish completely.”
Sweet potatoes: a dessert before dessert
Sweet potatoes are the better option if you’re looking to add a bit of variety to the traditional Thanksgiving lineup.
“Thanksgiving has a lot of savory items and a lot of salts, but there’s not a lot of sweet things you can add, aside from maybe cranberry sauce,” Lefebvre said, “but sweet potatoes bring that bit of sugar to diversify the flavor profiles on the table.”
You can bake sweet potatoes and serve them whole, bake them into sweet potato fries, or, for a custard-like treat, you can mash them.
“That by itself would be pretty indulgent,” Lefebvre said, “but, of course, you can always get fancier with it.”
Amp up the sweetness with toppings like brown sugar or marshmallows, or, if you want some additional flavor without the additional sugar, try spices, like cinnamon or nutmeg.
“It adds a bit more to the flavor profile of the sweet potato,” Lefebvre said.
Preparation tips
Sweet potatoes tend to be softer than the russet potatoes typically used for mashed potatoes, which means less prep time. The downside is their potential to get messy.
“If you’re baking them, and they start to pop and explode and leak everywhere, that [juice] will caramelize and burn quickly and create a mess in your oven and make for a kitchen nightmare,” Rainer said.
To prevent, or at least minimize, such a mess, simply poke some holes in the potatoes with a fork before putting them in the oven.
“Some people say you shouldn’t poke the potatoes, but after experimenting with many, many, many potatoes this year, we’ve found that, with sweet potatoes, the poking is necessary,” Rainer said.
Ginger sweet potato Batch of five Courtesy of The Potato Concept
5 sweet potatoes ½ cup butter 1 cup brown sugar 15 gingersnap cookies ¼ cup maple syrup 2 cups mini marshmallows 1 teaspoon salt
Get good quality sweet potatoes — ones between 1/2 and 3/4 pound work best. Stay away from ones where the skins and the ends of the potato aren’t fully intact. Preheat the oven to 375 degrees. While it’s coming to temp, poke each potato a few times with a fork. Put them directly on the oven’s wire rack. Make sure there’s a pan underneath to catch the drippings, which may start to leak out toward the end of the cooking process. Bake for 50 to 55 minutes. Take the potatoes out of the oven using tongs and let them rest for 5 to 10 minutes. Set your oven to broil. While they’re cooling, cut 1/2 cup of butter into smaller pieces and put them in a mixing bowl. Add a cup of brown sugar and a pinch of salt. Once the sweet potatoes have cooled slightly, slice them lengthwise and carefully scoop out the insides while doing your best to keep the skin intact. Add it to the mixing bowl. It should still be hot enough to easily melt the butter. Use a fork to hand blend the ingredients. Scoop the mixture back into the sweet potato skin. Place the mini marshmallows on top of the potato and put them back in the oven on a sheet pan on the top rack. Keep a close eye on them as you’re just looking to brown the marshmallows, and it shouldn’t take more than a minute or two. Once browned, remove from the oven. Take 10 of your favorite variety of silver dollar sized gingersnap cookies and smash them into crumbs using a food processor or a hammer. Top the potatoes with the crumbs and save five cookies to put directly into the potato whole, as pictured. Then, take a teaspoon of maple syrup and drizzle on top.
On the question of apple pie versus pumpkin pie, Christiana Lehman, owner of From Gracie’s Table in Brookline, is 100 percent Team Apple Pie.
Courtesy of From Gracie’s Table.
“Pumpkin is gross,” Lehman said. “I make it because I know people eat it, but I do not even know what my own pumpkin pie tastes like because I do not like pumpkin pie.”
Local food blogger and chef instructor Liz Barbour, of The Creative Feast in Hollis, also picks apple.
“I personally like an apple pie better. … I like the texture of the apples, the different flavors of the apples and it’s a family favorite at our house,” she said.
On the other hand, Lisa Lucciano of The Cake Fairy in Hooksett doesn’t have such strong feelings.
“Personally I don’t [have a preference]” she said. “I like them both. … I probably would always choose pumpkin pie because it’s only made usually at Thanksgiving and Christmas … if I was only able to eat one I would eat pumpkin pie at Thanksgiving.”
While pumpkin pie might not take the cake as the fan favorite, it’s generally easier to make than apple pie, as it requires fewer steps and less preparation.
“[Apple pie] does require more effort because you have to peel them, then you have to mix the stuff [in] the apples, then you put it in the crust and fix the crust and decorate the crust,” Lehman said. “But with pumpkin … you open a can, you mix in the spices … and you put it in the crust.”
Barbour simplifies the apple pie making process by skipping the step of peeling the apples.
“[With] a properly baked apple pie, the way you can tell if it’s baked enough … is when you look at your pie at the end of the baking, the filling should be bubbling up through the vent holes,” Barbour said, “and that way you know that the skins have broken down [and] the apples are softened.”
When choosing which apples to include in your pie, variety is the key.
“You’re going to be looking for apples … that are sweet, apples that are tart [and] apples that add texture,” Barbour said. “When you combine all of those, then you have a really nice flavor base as opposed to using just one type of apple.”
Apple pie also wins the category of versatility.
“I think you can be more creative with an apple pie. … The apple pie is absolutely more versatile,” Lucciano said.
No matter which pie you choose to serve at Thanksgiving, it’s important to make it with care.
“You have to make sure that it’s spiced just right, mixed just right and in proper ways too,” Lucciano said. “Baking is a science that people don’t realize. If there are directions on how to do things, follow them.”
“Oh my!” apple pie From the kitchen of Christiana Lehman of From Gracie’s Table and Brookline’s Finest
2 pie crusts 8 apples 1 10-ounce container From Gracie’s Table “dry” apple pie mix (includes brown sugar, cane sugar, cornstarch, white flour, ground cinnamon, nutmeg and sea salt) 2 Tablespoons butter
Lay out the crust into the bottom of a pan. Peel and chop apples. Mix dry ingredients with apples and butter. Pour seasoned apples into the pie crust. Cover with the other pie crust and pinch the edges together. Make three small slits on the top to vent. Cook at 425 degrees for 30 to 40 minutes.
Pumpkin apple custard pie Courtesy of Diane Souther of Apple Hill Farm in Concord
8 medium-sized apples, peeled, cored and sliced 1 ½ cups pumpkin puree 3 eggs, separated ½ cup white sugar ½ cup maple sugar (or light brown sugar) ½ cup maple syrup 3 Tablespoons flour 1 Tablespoon cinnamon ¼ teaspoon pumpkin pie spice ¼ teaspoon salt 2 ½ cups warm whole milk 2 9-inch unbaked pie crusts (can use graham cracker crusts)
Preheat the oven to 375 degrees. Make your favorite pie crust and place in two pie plates, or use store-purchased crusts. Peel, slice and core the apples. Line the inside of the bottom of the 9-inch pie crusts. Separate the eggs, yolks and whites, and beat the whites until stiff, then set aside for later. Mix the yolks with the pumpkin puree, then add the white and maple sugars, the maple syrup, the flour, the salt and the spices and mix well. Add the warm whole milk (not hot) and mix well. Gently fold in the egg whites. Divide the mixture in half and gently pour between the two pie plates. Bake at 375 degrees for approximately 15 minutes, then give them a spin and reduce the heat to 350 degrees for about 30 minutes longer, until the custard is set and no longer loose.
