I have a treasured collection of vintage aprons that belonged to my mother and grandmother. It amuses me to wear one whenever I make a vintage recipe. Today, leftover turkey inspires a knock-off of my mom’s Chicken Tetrazzini.
Donning my grandmother’s little gold apron with the appliqued turkey, I assemble the ingredients.
So many vintage recipes have disappeared in time and I think the longevity and popularity of Chicken Tetrazzini is due, in part, to turkey. During the holidays folks often wax nostalgia, yearning for childhood favorite dishes. Chicken Tetrazzini segued to Turkey Tetrazzini, satisfying that comfort food craving while tidily taking advantage of the leftover holiday fowl.
My mother’s tetrazzini recipes calls for an additional 2 tablespoons of butter and 1 cup of half-and-half, enriched with a beaten egg yolk, stirred into the casserole right before baking. That adds a creamy rich flavor but I’m cutting calories now, saving room for holiday favorites around the turnpike.
I also changed mom’s classic using smoked almonds instead of plain. Chicken Tetrazzini recipes often call for green peas, which would add color and a welcome nutritional boost.
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What’s that? Black sesame seeds in the dry arborio rice? On closer inspection, it turns out these odd black specks in the rice have tiny wings. Ick! Pantry Pests! If you’re not ruthless using up half-filled containers of grains, wheat and legumes in storage, and don’t keep them in air-tight containers (guilty!) – sometimes these … Full recipe post »
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