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Title: Chicken/turkey/mushroom Tetrazzini
Categories: Entree Family Pasta
Yield: 12 Servings
| 1 | lb | Vermicelli |
| Salt | ||
| 12 | tb | Butter; divided |
| 1/4 | c | Parmesan cheese; grated PLUS |
| 2 | tb | Parmesan cheese; grated |
| 1 | lb | Fresh mushrooms; sliced |
| Pepper | ||
| 1 | cl | Garlic; minced |
| 1/4 | c | Flour |
| 1 | qt | Chicken broth; warmed |
| 2 | c | Half & half |
| 1/4 | c | Sherry |
| POULTRY TETRAZZINI | ||
| 4 | c | Chicken or turkey; cut in bite sized pieces |
| MUSHROOM TETRAZZINI | ||
| 1 | lb | Button mushrooms; halved or left whole |
Cook the vermicelli al dente in salted water; drain, rinse. Toss with 1/2 stick of butter and 2 tbsp parmesan cheese. Sweat the sliced mushrooms in 1 tbsp of butter, add salt and pepper to taste. Add minced garlic; cook for another minute or so. Add mushrooms to vermicelli, mix well.
Make sauce - melt 6 tbsp butter in saucepan, whisk in flour to smooth paste. Gradually add chicken broth, stirring well. Slowly simmer for 5 minutes, then add sherry, salt, and pepper to taste. Simmer for another minute. Add half of the sauce to the vermicelli mixture, mix well. Pour the vermicelli mixture into a lg. casserole, about 3.1/2-qt.
Meanwhile you should be sauteeing the button mushrooms in another tbspful or so of butter. You want them cooked somewhat but they'll finish cooking in the oven.
For the poultry tetrazzini, add the remaining sauce to the 4 cups of cut up meat.
For the mushroom tetrazzini, add the cooked mushrooms to the remaining sauce.
Make a well in the middle of the vermicelli in the casserole, and pour the poultry or mushroom mixture into it. Sprinkle the top of the vermicelli with the 1/4 cup of Parmesan cheese. Bake in a 375~ oven for 25 to 30 mins. Serve hot.
From: Suewoodward
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