Barb posted this recipe once. This is what I did with my leftover turkey.

Becca


Chicken Tetrazzini

Recipe By: Carole Gemsey
Serving Size: 6
Preparation Time: 0:00
Categories: Entrees

Amount Measure Ingredient Preparation Method

4 Chicken breasts, cut in bite size pieces, cooked
1 1/2 cups Chicken broth (1 to 1-1/2 cups)
6 tablespoons Butter (divided)
1/2 pound Fresh mushrooms (sliced)
1 tablespoon Lemon Juice
3 tablespoons Flour
1/4 teaspoon Paprika
1 teaspoon Salt
1/4 teaspoon Pepper
1/8 teaspoon Nutmeg
2 cups Half & Half
2/3 C Shredded Parmesan cheese (2/3 to 1 cup)
1/2 pound Vermicelli cooked and rinsed


In medium skillet, heat 3 tablespoons butter, add mushrooms, sprinkle
with lemon juice. Sauté mushrooms until soft but not brown. Toss them
with the cooked vermicelli and set aside.

In saucepan, melt 3 tablespoons butter, stir in flour, paprika, salt,
pepper, and nutmeg. Slowly stir in chicken broth. Cook sauce, stirring
until thickened. Add half & half. Mix vermicelli, chicken & sauce in
12 X 8 inch casserole. Sprinkle with Parmesan cheese and paprika.

Bake at 375 for 30 minutes or until hot.

Serves 8 * Freezes well * Can also make day before.

Hi-

New to the group, I'll go back to lurking after this post :-).

After Thanksgiving "Tetrazzini" has been a tradition in my family for
generations. We use the same basic recipe as the OP, but with some
interesting changes.

First I make a roux with equal butter and flour, then slowly mix in 2 cups
homemade stock and whisk till no lumps. I then stir in + / - 1/2 cup white
wine, 1/2 cup chopped green olives and 1/2 cup chopped black olives, 1 pint
of whipping cream, 2 cloves minced garlic and salt and fresh ground black
pepper to taste. If my wife and kids aren't looking, I give a good dash of
cayenne also.
I grease the 8 x 12 pan well and give the bottom a light dusting of ground
parmesan. I use the same pasta amount and type as the OP and dump that in on
top of the dusting of cheese. Then, I put about 2-1/2 cups cooked turkey on
top of the noodles and pour the sauce mixture over the whole mess. Top with
a good amout 2/3 cup or so coarsely grated or cover with thin slices of
"real" parmesan , not the junk from the green cardboard can. If I feel
fancy, and who doesn't from time to time, some proscuitto or good country
ham gets tossed in too. Bake @ 375 for 1/2 hour covered with foil and then
remove the foil and cook for 15 more minutes. A good 3 or 4 minutes under
the broiler at the very end browns things up nicely. I always let this sit
for at least 10 minutes before serving to let the sauce continue
thickening.
Serve with plenty of fresh grated parmesan and a good white wine.

So, is this technically a tetrazzinni or would this have some other name?
What does tetrazzini translate too anyway? Well, whatever you call this -
it's damn good!

Back to lurking.....

Paul B

NoOne wrote:

> Back to lurking.....
>
> Paul B

Why?

nancy

NoOne wrote:

> Back to lurking.....
>
> Paul B

Why?

nancy

"Nancy Young" > wrote in message
...
> NoOne wrote:
>
> > Back to lurking.....
> >
> > Paul B
>
> Why?
>
> nancy

Because I'm not part of the clique, of course! :-)~

Paul B

"NoOne" > wrote in message
...
>
> Hi-


> So, is this technically a tetrazzinni or would this have some other name?
> What does tetrazzini translate too anyway? Well, whatever you call this -
> it's damn good!

See Below:

> Back to lurking.....
>
> Paul B

From Epicurious.

Dimitri

chicken Tetrazzini
[teh-trah-ZEE-nee]
Said to have been named for the opera singer Luisa Tetrazzini, this rich
dish combines cooked spaghetti and strips of chicken with a sherry-Parmesan
cheese cream sauce. Parmesan or bread crumbs are sprinkled over the surface
and the dish is baked until bubbly and golden brown. Turkey is sometimes
substituted for chicken in this dish.

NoOne wrote:
>
> "Nancy Young" > wrote in message
> ...
> > NoOne wrote:
> >
> > > Back to lurking.....
> > >
> > > Paul B
> >
> > Why?

> Because I'm not part of the clique, of course! :-)~

(laughing!) You stop it.

nancy

NoOne wrote:

> Because I'm not part of the clique, of course! :-)~
>
> Paul B

Just think of the money you will save from paying cabal dues (not that
there is a cabal).

Liked your recipe, BTW.

Becca

NoOne wrote:

> Because I'm not part of the clique, of course! :-)~
>
> Paul B

Just think of the money you will save from paying cabal dues (not that
there is a cabal).

Liked your recipe, BTW.

Becca

Daughter's BF made his grandmother's recipe for us tonight,
it was GOOD! I highly recommend Tetrazzini to anyone who
has never made it before.

```````````


On Mon, 29 Nov 2004 12:20:20 -0600, Becca >
wrote:

> Barb posted this recipe once. This is what I did with my leftover turkey.
>
> Becca
>
>
> Chicken Tetrazzini
>
> Recipe By: Carole Gemsey
> Serving Size: 6
> Preparation Time: 0:00
> Categories: Entrees
>
> Amount Measure Ingredient Preparation Method
>
> 4 Chicken breasts, cut in bite size pieces, cooked
> 1 1/2 cups Chicken broth (1 to 1-1/2 cups)
> 6 tablespoons Butter (divided)
> 1/2 pound Fresh mushrooms (sliced)
> 1 tablespoon Lemon Juice
> 3 tablespoons Flour
> 1/4 teaspoon Paprika
> 1 teaspoon Salt
> 1/4 teaspoon Pepper
> 1/8 teaspoon Nutmeg
> 2 cups Half & Half
> 2/3 C Shredded Parmesan cheese (2/3 to 1 cup)
> 1/2 pound Vermicelli cooked and rinsed
>
>
> In medium skillet, heat 3 tablespoons butter, add mushrooms, sprinkle
> with lemon juice. Sauté mushrooms until soft but not brown. Toss them
> with the cooked vermicelli and set aside.
>
> In saucepan, melt 3 tablespoons butter, stir in flour, paprika, salt,
> pepper, and nutmeg. Slowly stir in chicken broth. Cook sauce, stirring
> until thickened. Add half & half. Mix vermicelli, chicken & sauce in
> 12 X 8 inch casserole. Sprinkle with Parmesan cheese and paprika.
>
> Bake at 375 for 30 minutes or until hot.
>
> Serves 8 Â* Freezes well Â* Can also make day before.


sf
Practice safe eating - always use condiments

Daughter's BF made his grandmother's recipe for us tonight,
it was GOOD! I highly recommend Tetrazzini to anyone who
has never made it before.

```````````


On Mon, 29 Nov 2004 12:20:20 -0600, Becca >
wrote:

> Barb posted this recipe once. This is what I did with my leftover turkey.
>
> Becca
>
>
> Chicken Tetrazzini
>
> Recipe By: Carole Gemsey
> Serving Size: 6
> Preparation Time: 0:00
> Categories: Entrees
>
> Amount Measure Ingredient Preparation Method
>
> 4 Chicken breasts, cut in bite size pieces, cooked
> 1 1/2 cups Chicken broth (1 to 1-1/2 cups)
> 6 tablespoons Butter (divided)
> 1/2 pound Fresh mushrooms (sliced)
> 1 tablespoon Lemon Juice
> 3 tablespoons Flour
> 1/4 teaspoon Paprika
> 1 teaspoon Salt
> 1/4 teaspoon Pepper
> 1/8 teaspoon Nutmeg
> 2 cups Half & Half
> 2/3 C Shredded Parmesan cheese (2/3 to 1 cup)
> 1/2 pound Vermicelli cooked and rinsed
>
>
> In medium skillet, heat 3 tablespoons butter, add mushrooms, sprinkle
> with lemon juice. Sauté mushrooms until soft but not brown. Toss them
> with the cooked vermicelli and set aside.
>
> In saucepan, melt 3 tablespoons butter, stir in flour, paprika, salt,
> pepper, and nutmeg. Slowly stir in chicken broth. Cook sauce, stirring
> until thickened. Add half & half. Mix vermicelli, chicken & sauce in
> 12 X 8 inch casserole. Sprinkle with Parmesan cheese and paprika.
>
> Bake at 375 for 30 minutes or until hot.
>
> Serves 8 Â* Freezes well Â* Can also make day before.


sf
Practice safe eating - always use condiments

On Mon, 29 Nov 2004 20:36:13 GMT, "NoOne" >
wrote:

>
> "Nancy Young" > wrote in message
> ...
> > NoOne wrote:
> >
> > > Back to lurking.....
> > >
> > > Paul B
> >
> > Why?
> >
> > nancy
>
> Because I'm not part of the clique, of course! :-)~
>
That's a poor excuse, post more and you will be.


the Cabal

sf
Practice safe eating - always use condiments

"Becca" > wrote in message
...
> NoOne wrote:
>
> > Because I'm not part of the clique, of course! :-)~
> >
> > Paul B
>
> Just think of the money you will save from paying cabal dues (not that
> there is a cabal).

have satellite, no cabal where I live. :-)

>
> Liked your recipe, BTW.

Thanks! This dish, in these basic proportions, has lasted quite awhile in my
family. I really enjoy extending this liitle family tradtition of ours, I
remember eating this for more than 30 years, in varying degrees of
yummyness, in one relative or anothers house during the holiday season while
growing up.
I think I'm the first in the family to use fried turkey for the meat, as I
did this year with very excellent results. This year was also my first year
frying the bird - a 12 pounder that I brined. Brining is also quickly
becoming a new family tradition, the results I've had both roasting and now
frying turkeys have been pretty darn good.
I brined the bird in a convenience store styrofoam cooler for 14 hours in
the refrigerator in:
almost 2 gallons of filtered water, cup and a half of kosher salt, 1 head
garlic smashed, 10 cloves, maybe 1 tbsp and 1/2 of dried thyme, same amount
of dried basil and oregano, plus any fresh herbs I have growing, this year
it was windowsill basil, anout 3 big leaves ripped up. I also quartered 3
oranges, squeezed em first, then chucked them in. A couple of dried bay
leaves, 6 or 7 whole cloves and a quarter cup of dark brown sugar and a cut
up fresh jalapeno. Oh, some fresh ground pepper, maybe a tbsp, maybe more.
The turkey turned out very good - flavorful and juicy after 41 minutes in
the nut oil. The cooler still smells really good.

>
> Becca

Paul B