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Turkey Tetrazzini is an old, stale, retro Italian American classic that we are going to give a little refresh today with our Thanksgiving Leftovers.
Recipes:
Turkey Tetrazzini
https://www.notanothercookingshow.tv/post/turkey-tetrazzini
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ALL MY HOLIDAY VIDEOS:
Take Apart Turkey
Mom’s German Stuffing ft. Mom
Baked Kale
PATREON:
https://goo.gl/5Nr1oB
39 Comments
Love the idea of remixing it but it is most certainly not an Italian-American dish… in that it was not invented by or really ever eaten by Italian-Americans. It's a loosely Italian-inspired dish invented by a German-American in honor of the arrival of an Italian opera star named Luisa Tetrazzini to San Francisco at the turn of the 20th century.
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Great recipe. I refused to put cream of anything from a can in any recipe. So much better made fresh. Is your stove a Zline? I just got one and I love it. Yours looks similar.
Dude!! You stole my idea and my tradition. I've been doing this for the last 4 years!! Best thing ever for leftover turkey! Matter of fact, swear on my eyes, I'm making it now.!
Made-In means MADE IN CHINA. I love your show, but people do need to be able to make their own decisions when making significant purchases. Made in China is an important distinction, maybe we aren't always able to avoid but it's good to know and be able to choose American if and when able.
Super! Reboot of a classic.
Recipe looks great, but like many of your dishes, most people can't get your key ingredients, and the cooking process is long and complex…how about some easy recipes
Yessssss!!!! You never ever fail me! ❤️ just made 6 of your holiday recipes including the pull apart turkey with gravy and the cranberry sauce and you weren't kidding…that was hands down the best Thanksgiving turkey I've ever had. All the guests raved about not knowing turkey could taste so good! And the picky eater of the bunch even gobbled up the stuffing u and ur mom taught me. (K I'm starting to feel like a part of the family 👪 sorry) by the end of the night during clean up I've never seen the white meat being the coveted part of dinner and packing up all the dark meat! That was definitely a first. And the person who's usually the one to carve the turkey raved non stop on what a relief it was to not have to worry about that mess!! I know this is good food because he was raised in a traditional Italian family which his mom constantly in the kitchen….and your recipes brought him right back to being a kid eating his mom's cooking. You have become the hero of our holiday cooking!!
I think for the recipes that I've ever had or made, red peppers were important. looks delicious.
Amazing. My family loved this dish and the holiday plan of attack just works!
I used your Deconstructed Turkey and stock recipe. It helped immensely. My family (10 peeps) had to split into two cohorts for the flu. Made it easy to split the Bird between us.
We ended up with just enough turkey for everyone plus enough for your Thanksgiving dinner Pockets last night and the Tetrazinni this Evening. We are completely out of turkey and sides just in time for my diet meal prepping tomorrow 😄.
Par excellence 👌 bought your book as a tip for your guidance. Thanks. 🤙
Added 2 cups of pasta water and it was very wet going in the oven but still came out dry. Recipe needs some tweaking.
must be nice to waste so much money on bakeware.
Thunderstriking & shaking up how do you manage to make things a perfect, Love your work, Why don't you add your cooking video on KHAL…
👉Very very tasty 😊
De Cecco sponsoring! Great!
made this… so good!
Woooow, soooo coool you!!!! Here is Alisa from Keecowsocks ( We producing sport socks for skiing/hiking/running/working). Want to support you some good socks for your fantastic sharing!!!!
Hey, you know what I just realized? Steve doesn't eat fish! I don't think I've ever seen a seafod recipe on the channel!
What about your garden chef..??
I Call them magic mushrooms
Found this because I just remembered we always used to do this with leftover Turkey, very interested to try your recipe!!
I've asked my wife/family for made-in gift cards this year thanks to your videos! I love your videos, and hope you continue getting good sponsors!
Just made this and it was excellent . My new favorite leftovers recipe for sure. I used regular sliced baby bellas instead of chestnut mushrooms and a couple whole calabrian chiles instead of the paste, and I also tossed in a couple cups of frozen peas before baking just for a little extra veg. So good! And getting the sherry to use for this was absolutely worth it in my opinion! The one thing I think I'd change is subbing panko for the breadcrumbs in the topping – for some reason mine came out more sandy than crunchy.
GREAT recipe, delicious! But dry on the reheat.
I was just thinking about this child hood classic casserole after Thanksgiving and the bounty of leftover turkey I had. I get home to look up some videos and you posted this that day @NOT ANOTHER COOKING SHOW thanks bruh! I had leftover pesto I incorporated into a panko breadcumb instead of the parsley. 10/10.
"trash recipes that use a can of cream of mushroom or some crap like that" kinda hurt a little 😂 but I'm a trash cook what can I say.
Ok….Elementary.School lunches 83, 84, 85…Turkey not shredded, but can't remember term used…nicely cut with care….school lunches…..Teacher sat with us, too….not too fond of mushrooms….
When will hard copy be available? Hate staring at monitor.
I'm staring at half of a 4 lbs turkey and this sounds great. Substituting the red wine (I don't like the taste) with some cream and stock, and for some reason, I am craving egg noodles. Also, I picked up on when you said you were pretending to be an adult. At 66 I can relate. 😆
I was careful to thin my onions especially slicely and this recipe came out great. Rich and mushroomy.
I want the book, when do you expect it will be available as a book ?
Hey is that the 8qt or 12qt stockpot?
Mouth watering! I have to make this next year!
I am sorry to say I skipped the incredably labor intensive sauce and instead used 4 cups of turkey gravy (from packets). This was, by far, the most incredibe Turkey Tetrazzini I have ever made. Everyone loved it. Thank you for giving me the base to build off of. Love your channel!!
Shallot? That's a straight up onion my dude! 😂
You should pour out as much of the pasta water as you can (when using spaghetti etc you have to wait for it to get soft enough to fall into the water), make sure you have enough water in the pan initially but when you pour your serving of pasta in, pour the surplus away so the pasta is still fully submerged but that the water only exceeds the pasta itself by around half an inch. This means that the starch content is much more concentrated in the water as it is less diluted, I've found this makes a big difference with how thick and silky you can get whatever sauce you're making.
Man, if it's 2023 and you aren't thinning your onions very slicely you just missed the whole revolution.
Bafancullo!!! that is not shalot onion, just normal onion. Do not be testtaa de galinna, just be a good an Italiano Cook!!
Motherfucker got me craving turkey in july. damn