Though traditionally prepared with turkey, tetrazzini can also be prepared with chicken. This is especially handy for my friend, Emily, because she and her husband grow both of them on their small farm–along with a lot of other tasty meal components.
Regardless of what kind of farming a body does, it’s hard work. The hours are exhausting, and the to do list is pretty much never-ending. On top of that, farmers have to often wrestle with the weather, outsmart a variety of pests and predators and contend with broken-down equipment.
Always broken-down equipment.
For a number of years now, I have watched Emily, and her husband, Kyle, take these struggles in stride while trying to make a living, to build a strong marriage and to raise their precious children. I am impressed with their commitment to farming. More importantly, I am impressed with their commitment to one another and to their children. It’s easy to let the important things slide–date nights, family birthdays, small celebrations, even meal times around the table. There’s the battle of the tyranny of the urgent raging inside every one of us, but I wonder if it rages more feverishly inside of a farmer. It takes a good bit of wisdom, a little bit of maturity and even a touch of humility for most farmers to live according to their true priorities.
Anyway, I’m proud of my friends for who they are and what they’ve chosen. Plus, I love this tetrazzini recipe that Emily shared with me a couple of weeks ago. She and I are often swapping recipes and sharing what we’ve learned in the kitchen. We both like to eat, and one of the ways we love on our loved ones is by feeding them foods we hope they will enjoy.
I share this recipe with you and encourage you to tune out the to do list and join your family around the table each evening. If this is new to you, it might take a week or two for your crew to adapt to the new normal…but they will adapt. And, it will be a worthwhile endeavor on your part–one you will not regret.
1 box (1 lb.) of uncooked pasta of your choice
1/2 c. butter
1/2 c. flour
2-3 cloves of garlic, minced
1 tsp. dried parsley
3 c. chicken/turkey broth (homemade or store-bought)
2 c. milk
1 2/3 c. grated Parmesan cheese
3-4 c. cooked, chopped turkey or chicken
3/4 c. chopped mushrooms (Emily says these are optional, but I think they’re very NOT optional.)
2 T. butter, melted
1 c. bread crumbs or crushed crackers
1/3 c. grated Parmesan cheese.
Preheat oven to 375F. Grease 9×13” baking dish.
Prepare pasta according to package directions but reduce cooking time by 2-3 minutes. Drain and place in prepared baking dish.
Add the cooked, cubed turkey/chicken (and mushrooms, if adding); gently mix in with the pasta.
In a medium-sized saucepan, melt the butter over low-medium heat. Once melted, add the minced garlic and cook for about 1 minute. Add the flour and whisk together. Cook for about 1 minute, or until bubbly. Gradually stir in the turkey/chicken stock and milk. Increase heat to medium and heat/stir until the mixture begins to bubble.
Remove from heat and add in the freshly grated Parmesan cheese. Add parsley. Add salt and pepper to taste. (if using homemade, unsalted stock, you will probably need about 2 tsp. of salt).
Pour the sauce over the noodles and turkey/chicken.
Spread the crumb topping evenly over the noodle-meat-sauce mixture.
Bake for about 25 minutes, or until hot and bubbly.
NOTE: This can easily be made the day before, wrapped tightly and tucked into the fridge until serving time. You will probably need to double the baking time if starting cold from the refrigerator. Or, you can wrap it up tightly and stick into the freezer for another time. Just be sure to thaw before baking.