3 cups chopped cooked Turkey
4 cups Mushrooms, sliced
1 cup frozen Peas
½ cup unsalted Butter
¼ cup Flour
1 ½ cups of Milk
2 cups Chicken Broth
¼ cup Heavy Cream
¼ cup Dry White Wine
1 cup grated Parmesan Cheese, divided into ½ and ½ cups
2 tablespoons Lemon Juice
½ teaspoon Nutmeg
½ cup Bread Crumbs (or Panco)
Salt and Pepper
Freshly chopped Parsley for garnish (optional)
Bring a large pot of salted water to a boil for your noodles. Cook noodles to al dente. Preheat a large, deep skillet over medium-high heat. Add 3 tablespoons of the butter and cook mushrooms, stirring, until all of the liquid from the mushrooms has evaporated, 5-10 minutes. Set mushrooms aside.
Preheat oven to 375 degrees Fahrenheit. Melt ¼ cup of the butter in the same skillet. Stir in the flour, and cook over low heat, stirring, for 4 minutes then slowly whisk in the wine, milk, broth, and cream. Bring to a bubble and cook, stirring constantly for 5-8 minutes.
Stir in the lemon juice and ½ cup parmesan cheese. Add salt and pepper to taste and nutmeg. Mix in the cooked and drained noodles, mushrooms, peas, and turkey. Transfer the mixture to a buttered 3-quart casserole, or use individual small casserole ramekins just for fun. Mix remaining ½ cup parmesan cheese with bread crumbs and sprinkle evenly over the tetrazzini. Dot the top with remaining 1 tablespoon butter, cut into bits. Bake for 30 minutes in the middle rack of the oven until it is bubbling and the top is golden. Remove from oven and garnish the tetrazzini with chopped parsley.
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