HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Turkey Tetrazini. Show all posts
Showing posts with label Turkey Tetrazini. Show all posts

Friday, November 28, 2014

Thanksgiving Way Out West: The Remains of the Day...Turkey Tetrazini so good, you may want to roast another Turkey




         This is my absolute favorite Thanksgiving recipe.  It is such a favorite that I have been known to cook a turkey or turkey breast just to make it.  It also is a great sentimental favorite because it was one of the first pieces of food writing I ever had published In Saveur Magazine. And then there is its provenance: Our dear friend Michael Grim introduced me to its creator, Anne Jaindl, a family friend with whom Michael’s late father Bill had worked.


Thursday, November 21, 2013

The 5 Most Popular Thanksgiving Recipes ever on Chewing the Fat

Roast Turkey....just one of the stars of our Thanksgiving Table. 

         Thanksgiving is my favorite holiday bar none.  Everybody in the country celebrates it from the Kashmiri Cab Driver to the Trinidadian Nurse to the Canadian immigrant.  It’s the most American of all holidays, even if Canada has something called “Action de Grace” or Canadian Thanksgiving.  This is held in October probably because by November, the frozen north often lives up to its name and even the Brussels Sprouts have frost on them. American Thanksgiving goes back to the first European arrival on these shores, in 1620.  Given that we’re almost at Thanksgiving’s 400th year, we were bound to get some recipes right by now.  And although Chewing the Fat has only been around for four Thanksgivings, we’ve had a terrific response to our Thanksgiving recipes.   And since we’re up to our ears getting Monte’s Ham out to our growing list of customers, I thought we’d revisit the 5 most popular Thanksgiving Recipes.  I’m even going to put them in reverse order.  Drumbeat Please!

Friday, November 26, 2010

Got Turkey? This Turkey Tetrazini is so good, you might want to roast another bird






I am so fond of this recipe, I have, on at least one occasion, cooked a turkey merely to have the meat for this dish. I also have a sentimental attachment to this delicious way to eat leftover turkey.

That’s because one of the first pieces of food writing I ever had published included this recipe. And there is its provenance: Our dear friend Michael Grim introduced me to its creator, Anne Jaindl, a family friend with whom Michael’s late father Bill had worked.