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Author Notes: Denny Deluca was a restauranteur in the northern suburbs of Detroit some years back. His restaurant, Deluca's, was a family oriented American-Italian place serving pasta, pizza, steaks, chops etc. My mom fell in love with his Chicken Tetrazzini and eventually was able to get him to give her a cryptic recipe for it which I still have, written on the back of a paper placemat. His recipe called for a whole skinned and boned chicken cut up in pieces and skin and bones used to make stock. I've taken the liberty of using leftover turkey ( and sometimes chicken ) to make a quicker, simpler version. —inpatskitchen
Serves 4 to6 (can easily be doubled)
- 8 tablespoons butter (one stick)
- 4 cups bite size pieces of cooked turkey or chicken
- 4 tablespoons instant flour (Wondra)
- 1 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup finely diced ham
- 2 cups sliced mushrooms
- 8 ounces tomato sauce
- 1/2 cup dry Sherry
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup grated Romano cheese plus more for serving
- 1/2 cup chopped parsley plus more for garnish
- 3 cups chicken broth
- 1 pound pasta such as fettucini or linguini which has been preferably cooked in chicken broth but water is ok
- Save a little pasta water if needed
- Place the poultry pieces in a plastic or small paper bag with the instant flour and shake to coat the pieces.
- In a large saute pan, melt the butter, add the poultry and saute for a few minutes. Add the onion, garlic and mushrooms, cook another minute, then add the Sherry.
- Continue to cook another couple of minutes, then add the ham and tomato sauce.
- Stir in the parsley and broth and simmer until the mixture thickens a bit.
- Stir in the cheese and pour the mixture over the cooked pasta. Stir it around, adding more pasta cooking liquid if necessary. Garnish with more cheese and parsley.
- This recipe was entered in the contest for Your Best Thanksgiving Turkey
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