Turkey Tetrazzini Chili


A takeoff to be sure of a favorite leftover turkey dish—tetrazzini—with a chili twist.   Tetrazinni is a casserole in which cooked turkey or chicken is layered with cooked thin spahetti and a sherried mushroom sauce (according to legend, it was first created  for an opera singer of the same name).  This soup-like chili has the same basic ingredients, plus green chiles.  I really prefer using fresh chiles here--they're more attractive than the canned or frozen varieties. 

Yield: 4 servings

1 Tablespoon olive oil

1 medium onion, chopped (about 1 cup)

1 clove garlic, minced

1 cup green chile ribbons, cut in ¾ inch width-wise slices (about 6 to 8 fresh green chiles, parched, peeled and sliced (can use frozen or 2, 4 ounce cans—the appearance will not be as attractive)

3 cups chicken broth

1 cup sliced fresh mushrooms or equivalent canned

4 ounces vermicelli or thin spaghetti

1 Tablespoon cumin, divided

¼ cup dry sherry

3 cups leftover turkey, diced (about 1 ½ pounds)

½ cup grated Romano or Parmesan

4 Italian flat-leaf parsley sprigs

8 sticks of grisinni (thin Italian bread sticks)

  1. Add oil to a flat bottomed, large pot. Then add the onion and cook until it is clear. Add the garlic, chiles, broth, mushrooms, spaghetti and one-half the cumin. Cook for about 15 minutes or until the flavors blend. Add the sherry
  2. Add the turkey and cook about 5 more minutes. Add remaining cumin, taste and adjust seasonings. Serve with curls of freshly grated cheese, a sprig of parsley and criss-crossed bread sticks, poking out of the soup.

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