Denny's Tetrazzini

By • November 27, 2011 8 Comments

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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
  1. Place the poultry pieces in a plastic or small paper bag with the instant flour and shake to coat the pieces.
  2. 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.
  3. Continue to cook another couple of minutes, then add the ham and tomato sauce.
  4. Stir in the parsley and broth and simmer until the mixture thickens a bit.
  5. 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.

More Great Recipes: Chicken|Pasta|Entrees

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