Turkey Tetrazzini

Instructions

1. Prepare the pasta
   Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 2 minutes less than package directions. Drain and set aside.
2. Sauté the vegetables
   In a large skillet, melt 2 tablespoons of butter over medium heat. Add the mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes. Add onion and garlic, and continue cooking until onion is translucent, about 3-4 minutes more. Season with salt and pepper. Transfer to a bowl and set aside.
3. Make the cream sauce
   In the same skillet, melt the remaining butter over medium heat. Add the flour and whisk constantly for 2 minutes to form a roux. Gradually whisk in the broth, cream, and wine (if using). Bring to a simmer and cook, stirring frequently, until the sauce thickens, about 5-7 minutes.
4. Combine ingredients
   Remove the sauce from heat and stir in 3/4 cup of Parmesan cheese until melted. Add the cooked pasta, turkey, sautéed vegetables, and frozen peas. Gently toss until everything is well coated with sauce. Taste and adjust seasoning with salt and pepper.
5. Prepare for baking
   Preheat the oven to 375°F (190°C). Transfer the mixture to a greased 9x13 inch baking dish. In a small bowl, combine breadcrumbs with the remaining Parmesan cheese and sprinkle evenly over the top.
6. Bake until golden
   Bake uncovered for 25-30 minutes until the top is golden brown and the edges are bubbling. Let stand for 10 minutes before serving. Garnish with fresh parsley.