Turkey Tetrazzini

Directions

1. Preheat oven to 375°F.
2. Start heating 2 to 3 quarts of salted water for the pasta (1 teaspoon of salt for each quart of water)Cook the mushrooms in 3 Tbsp of the butter over medium heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-10 minutes. Set aside.
3. In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring constantly for 3 minutes to make a roux.
4. About now, put the pasta into the boiling water you've heated. Follow the package directions and cook until al dente (not too soft). While the pasta is cooking continue on with the recipe.
5. Into the saucepan with the butter and flour, slowly whisk in the milk, cream, broth, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.
6. When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste, and optionally, include a small pinch of ground nutmeg. Transfer to a buttered 3-quart casserole dish.
7. In a small bowl combine well the remaining 1/3 cup Parmesan and the bread crumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.
8. Bake the Tetrazzini in the middle rack of the oven at 375 degrees for 30 to 40 minutes, or until it is bubbling and the top is golden.