Turkey Tetrazzini

• 6 ounces long pasta (anything from linguine to pappardelle)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 small shallots, thinly sliced
• 8-10 cremini mushrooms, quartered
• 1/4 cup dry vermouth
• 1 tablespoon flour
• 1/2 cup light cream
• 3/4 cup chicken broth
• 1/4 teaspoon nutmeg
• 4 small plum tomatoes
• 2 cups pre-cooked turkey, cubed
• 2 teaspoons butter, melted
• 2 tablespoons grated Parmesan
• 2 tablespoons fine breadcrumbs

1. Cook pasta 'al dente' according to package directions. Heat oven to 400 degrees.
2. In the meantime, heat butter and olive oil in a deep skillet. When melted, add shallots, then mushrooms. Saute until mushrooms are brown.
3. Add vermouth to pan, scraping all the little bits together.
4. Sprinkle flour into the pan while whisking constantly. When flour has browned slightly, slowly pour cream into the pan in a steady stream while continuing to whisk constantly. Add the broth, still whisking, to thin the sauce.
5. Add nutmeg, and season with salt.
6. Add chopped tomatoes, and cook until slightly softened.
7. Toss half of sauce with drained pasta to coat. Arrange pasta in a casserole dish. Layer the turkey over the pasta, and pour the remaining sauce over all.
8. Combine the melted butter with Parmesan and breadcrumbs, and sprinkle over the turkey.
9. Bake just briefly until heated through and topping is browned. About 10 minutes.

long pasta, olive oil, butter, shallots, mushrooms, flour, light cream, chicken broth, nutmeg, tomatoes, turkey, butter, parmesan, breadcrumbs

Taken from food52.com/recipes/1957-turkey-tetrazzini (may not work)