From Grandma's Kitchen: Chicken/Turkey Tetrazzini

My Grandma got this Tetrazzini recipe from a cookbook she and the other PTA moms put together when my dad and his sister were in school in Honduras a few decades ago. It is tried and true and absolutely amazing. My sister-in-law and I made some for the whole family tonight using leftover Easter turkey and stock made from the carcass. I just have to share the recipe with you!

Ingredients:
-1 5-6 lb. chicken
-5 cups water
-1 carrot
-1 onion
-2 celery stalks
-1 clove garlic
-1 lb. pasta
-6 tablespoons butter
-4 cups broth
-4 tablespoons flour
-2 cups cream
-2 tablespoons sherry
-2 tablespoons parsley
-2 cups (1/2 lb.) cheese, grated
-1/4 cup pimiento peppers
-1/4 cup almonds
1/2 lb. bacon or chopped ham
-1 3/4 cup green peas

Bring the first 5 ingredients to a boil and cook covered until the chicken is tender. When cool, debone chicken and strain broth and set aside. Cook the pasta.

In another pot, make the sauce. Melt the butter and mix in the flour. Then, add the broth slowly. Remove from the fire and add the cream and sherry. Mix pasta with the sauce and chicken and stir in the remaining ingredients. Bake in the oven in a 9"x13" pan for 15 minutes at 350*.

The 10 of us plus Katie ate this doubled, with about one serving left over. As a note, we used leftover turkey meat from our Easter dinner, and used the carcass to make some stock. The amount of meat does not have to be specific, and you can use turkey or chicken. And, for that matter, you can use store bought broth if you want. We also left the peppers and green peas out of one of the pans for the pickier folks in the family.

This recipe is linked to Tasty Tuesday, Tuesdays at the Table, and Tempt My Tummy Tuesday.