Turkey Tetrazzini

Ingredients

• 12 ounces mushrooms, sliced
• 8 Tbsp unsalted butter, divided 3 Tbsp, 4 Tbsp, and 1 Tbsp
• 1/4 cup all-purpose flour
• 12 oz egg noodles, spaghetti, linguini or other pasta
• 1 1/2 cups of milk
• 1/4 cup whipping cream
• 2 cups chicken broth
• 1/4 cup dry sherry
• 3 cups coarsely chopped cooked turkey
• 1 cup peas
• 2/3 cup freshly grated Parmesan
• 1/3 cup shredded Swiss cheese
• 2 Tbsp lemon juice
• Salt and Pepper
• Ground nutmeg, optional
• 1/3 cup fine fresh bread crumbs, or panko
• Freshly chopped parsley for garnish, optional

Directions

1. Heat the oven to 375 degrees F. Put 2 to 3 quarts of water on the stove for the pasta, salting it with 1 teaspoon of salt for each quart.
2. In 3 Tbsp of the butter, cook the mushrooms over medium-high heat, stirring as they soften, until their released moisture cooks away, 5-7 minutes. Take them off the heat and set them aside.
3. Melt 4 Tbsp of butter in a large, heavy saucepan. Add the flour, stirring it into the butter, and let it cook gently over low heat for 3 minutes while you keep it moving.
4. At this point, add the pasta to the boiling water. Cook it according to the package directions, stopping when it is al dente, and continue with the rest of the recipe while it cooks.
5. For the sauce, gradually whisk the milk, cream, chicken broth, and sherry into the butter-flour mixture. Bring it to a gentle simmer, then cook over medium-low heat, stirring the whole time, for about 5 to 8 minutes.
6. Once the pasta is done, drain it well. In a large bowl, toss together the pasta, sauce, mushrooms, turkey, and peas. Fold in 1/3 cup of the Parmesan along with the 1/3 cup of Swiss cheese, then mix in the lemon juice. Season with salt and pepper to taste. If the butter, stock, or both are unsalted or lower in sodium, expect to use a bit more salt than you might think; add it gradually until the mixture tastes right. If you are using nutmeg, add a pinch to taste. Spoon everything into a buttered 3-quart casserole.
7. In a small bowl, mix the remaining 1/3 cup Parmesan with the breadcrumbs until evenly combined. Scatter that topping over the tetrazzini, then cut the remaining 1 tablespoon butter into small bits and dot them over the surface.
8. Bake the Tetrazzini on the middle rack at 375 degrees F for 30 to 40 minutes, until the casserole is bubbling and the top has turned golden. Add chopped parsley to individual portions, if using.