Turkey Tetrazzini Recipe: Easy Creamy Leftover Casserole - EPPYC

Ingredients

• 1 lb (450 g) Linguine or Egg Noodles
• 1 Tbsp (15 ml) Salt (for pasta water)
• 2 Tbsp (30 g) Unsalted Butter
• 1 Tbsp (15 ml) Olive Oil
• 1 lb (450 g) Cremini Mushrooms (thinly sliced)
• 1 medium Yellow Onion (finely diced)
• 3 cloves Garlic (minced)
• 4 cups (500 g) Cooked Leftover Turkey (shredded or diced)
• 1 cup (140 g) Frozen Green Peas (do not thaw)
• 6 Tbsp (85 g) Unsalted Butter
• ⅓ cup (40 g) All-Purpose Flour
• 3 cups (700 ml) Low-Sodium Turkey or Chicken Stock (warm)
• ½ cup (120 ml) Heavy Cream (Double Cream)
• ¼ cup (60 ml) Dry Sherry or Dry White Wine
• ½ cup (50 g) Grated Parmesan Cheese (plus extra for topping)
• 1 tsp (5 g) Kosher Salt (to taste)
• ½ tsp (2 g) Freshly Cracked Black Pepper
• Pinch of Freshly Grated Nutmeg
• ½ cup (60 g) Panko Breadcrumbs (or regular breadcrumbs)
• ¼ cup (25 g) Grated Parmesan Cheese
• 1 Tbsp (15 g) Unsalted Butter (melted)