Turkey Tetrazzini

Instructions

Make the tetrazzini

Crank the oven up to 400°F (204°C).

Melt the butter in a Dutch oven over medium-high heat. Add the mushrooms and cook until lightly browned, 4 to 5 minutes. Scoop them from the pot and into a bowl.

Reduce the heat to medium. If the Dutch oven is dry, add another tablespoon or two of butter. Dump in the onions and sauté, stirring occasionally, until softened and lightly browned, 5 to 7 minutes. Add the garlic and cook for 1 more minute. Transfer the onions and garlic to the bowl of mushrooms.

Splash in the sherry and scrape up any stuck-on bits with a wood spoon. Let the booze boil for 1 minute.

Add the noodles and 4 cups of the stock, turn the heat to high, and bring to a boil. TESTER TIP: The noodles won't be fully covered, but fear not. All will be fine. Stir frequently to prevent the noodles from sticking and cook until the noodles begin to soften and the stock begins to thicken slightly, 5 to 9 minutes.

Pour in the cream and continue stirring until the noodles are al dente, 2 to 4 minutes more. If the mixture is too thick, stir in the last cup of stock, 1/4 cup at a time, until the desired consistency is reached.

Stir in the mustard and season with salt and pepper and taste.

Make the topping

Mix the cheese and panko In a small bowl. Season with salt and pepper and drizzle in enough olive oil to moisten the panko. Toss. Taste and season more, if needed.

Add the mushroom-onion mixture back to the Dutch oven along with the peas and turkey. Stir well, being mindful not to tear the noodles. Top with the panko mixture.

Slide the pot into the oven and bake until the sauce is hot and bubbly, about 15 minutes. Heat the broiler and brown the top for 3 to 5 minutes, if needed. Serve directly from the Dutch oven.

Entree