We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
My Mom used to make this when we were young. She'd never had any real Italian food in her life at that point except spaghetti and meatballs (not Italian either); she thought Tetrazzine was an Italian dish.
It tastes just fine, especially if you are hungry.
What is this, cooking.com? I thought maggie's farm was more interested in the unusual, the exotic, the off-the-wall? Dump the mundane stuff - we all have a copy of a good run-of-the-mill cookbook. You're wasting blog space, in my opinion.
While I applaud the eclectic nature of Maggie's farm, a recipe featuring canned soup from the bygone era of ghastly "Charity League" paper cook books earns a thumbs down. I found an incredible Turkey Tetrazzine recipe some time ago that replaces the cream of mushroom with chicken broth - an easy tie in on a classic recipe with an healthier improvement!
After I made an undistinguished turkey tetrazzine one year, my husband took pity on me and made a real one, with a real sauce. I don't know the right names for all the roux-based sauces, but this one was a light roux to which we added equal parts cream, (homemade) chicken stock, and white wine. Sautee up the usual celery-onion-carrot mixture, add garlic, thyme, and sage, add diced turkey, add the sauce, stir in some bread crumbs and pre-cooked noodles, arrange in a casserole, top with more bread crumbs -- et voila. It's the difference between something edible and something that will knock your socks off.
The whole thing didn't take more than 45 minutes to assemble (another 45 or so to bake), though it's true there's a big improvement in flavor if you start with stock you've made previously instead of the icky stuff that comes in cans. It's easy to make up stock in big batches and freeze it in conveniently sized chunks. The quality of the wine matters, too, but anything dry will do nicely. We used the tag end of a bottle of champagne that had sat out overnight after New Year's Eve.
My mom made turkey curry, extremely spicy, with the leftovers from Thanksgiving and Xmas, which was the only time we ever ate the boring bird. THe curry was the best form: She wd fry an onion, then add garlic and fresh ginger chopped, then apple slices, celery, sweet peppers, eggplant diced, some very hot pepper like jalapeno or whatever else was around, cumin, cinnamon, turmeric, standard curry powder (whatever was around), and add the diced turkey pieces, then pour in either water and add two TBS peanut butter and stir OR 1 can of coconut milk. Add raisins. Simmer. At the last minute, stir in fresh cilantro, a little bit of salt, and some red pepper if it wasn't hot enough (nowadays you can just burn everyone's mouth by putting in commercial Vindaloo curry paste with coconut milk, easy, easy, easy).
Served over rice (in the days before rice steamers at home, this was rarely as good as it is now) with some steamed green beans with coriander chutney, and dishes of mango chutney and plain yogurt on the side.
This was our comfort food on a horrible grey English evening. Warmed you right up. And actually really easy to make. Just toss in spices with abandon, and whatever veggies you had around that the family would tolerate. It's one drawback was that the turmeric stained messy kids' clothes something awful...But the combination of sweet and spicy--YUM!
Turkey and Christmas leftovers make the best dishes. My DH makes a giant pan of turkey enchiladas, which take almost all afternoon between the sauce, the filling and the assembling. We eat like kings for the next week or two as we work through the lot.
I used the leftover roasted crispy duck from Christmas to put together a giant batch of cassoulet. I sat for days poring over all of my cookbooks looking for a new version. I ended up taking an amalgam of things from Julia Child and Gerald Hirigoyen, a San Francisco-based chef. He's from the Basque region of France and has an interesting twist on classic French bistro dishes. It's been resting in the fridge since Saturday so I think it might be time to give it a go tonight.