Turkey Tetrazini

Preheat the oven to 375°F degrees.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente ( minutes less than package suggestion). Drain well and set aside.

Melt 4 tablespoons of butter in a large ovenproof casserole dish over medium heat. Sauté the onions until they start to become translucent, 5-6 minutes.

Add the garlic and sauté for 2 more minutes until fragrant. Add 2 more tablespoons of the butter and the mushrooms, herbes de Provence and salt. Stir and cook until the liquid from the mushrooms has evaporated, about 6-8 minutes.

Sprinkle flour over the mixture in the pan and reduce the heat to low, stirring constantly for 2-3 minutes.

Stir in broth and sherry wine.

Bring sauce to a simmer and cook over medium-low heat for about 2 minutes.

Slowly stir in the half-and-half and cook until thickened, stirring constantly until mixture coats the back of wooden spoon, for 5-7 minutes.

Turn off heat and stir in turkey, peas, and bacon. Stir in 2/3 cup of the Parmesan. Season with salt and pepper, to taste. Add the cooked pasta.

In a small bowl, combine the remaining Parmesan and the breadcrumbs. Season with salt and pepper, to taste.

Pour the tetrazzini into a buttered casserole dish.

Sprinkle the panko mixture evenly over the casserole, and dot the top with the remaining 1 tablespoon butter, cut into small pieces. Bake until the top is golden brown, approximately 30-40 minutes.