Denny Deluca was a restauranteur in the northern suburbs of Detroit some years back. His restaurant, Deluca's, was a family oriented American-Italian place serving, pasta,pizza, steaks, chops etc. My mom fell in love with his Chicken Tetrazzini and eventually was able to get him to give her a cryptic recipe for it which I still have, written on the back of a paper place mat. His recipe called for a whole skinned and boned chicken cut up in pieces and skin and bones used to make stock. I've taken the liberty of using leftover turkey (and sometimes chicken) to make a quicker, simpler version.
8 Tbl butter (one stick)
4 cups bite size pieces of cooked turkey or chicken
4 Tbl instant flour (Wondra)
1 cup diced onion
2 cloves minced garlic
1/2 cup finely diced ham
2 cups sliced mushrooms
8 ounces tomato sauce
1/2 cup dry Sherry
1 tsp black pepper
1/2 tsp salt
1/2 cup grated Romano cheese, plus more for serving
1/2 cup chopped parsley plus more for garnish
3 cups chicken broth (or turkey)
1 pound pasta such as fettuccine or linguine which has preferably been cooked in chicken broth but water is ok
Save a little pasta water if needed
Place the poultry pieces in a plastic or small paper bag with the instant flour and shake to coat the pieces.
In a large saute pan, melt the butter, add the poultry and saute for a few minutes. Add the onion, garlic and mushrooms, cook another minute and add the Sherry.
Continue to cook another couple of minutes, then add the ham and tomato sauce.
Stir in the parsley and broth and simmer until the mixture thickens a bit.
Stir in the cheese and pour the mixture over the cooked pasta. Stir it around, adding more pasta cooking liquid if needed. garnish with more cheese and parsley.