-
1
Preheat the oven to 375 degrees F degrees.
-
2
Bring a large pot of salted water to a boil over high heat.
-
3
Add the pasta and cook until al dente (2 minutes less than package suggestion).
-
4
Drain well and set aside.
-
5
Melt 4 tablespoons of butter in a large ovenproof casserole dish over medium heat.
-
6
Saute the onions until they start to become translucent, 5-6 minutes.
-
7
Add the garlic and saute for 2 more minutes until fragrant.
-
8
Add 2 more tablespoons of the butter and the mushrooms, herbes de Provence and salt.
-
9
Stir and cook until the liquid from the mushrooms has evaporated, about 6-8 minutes.
-
10
Sprinkle flour over the mixture in the pan and reduce the heat to low, stirring constantly for 2-3 minutes.
-
11
Stir in broth and sherry wine.
-
12
Bring sauce to a simmer and cook over medium-low heat for about 2 minutes.
-
13
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.
-
14
Turn off heat and stir in turkey, peas, and bacon.
-
15
Stir in 2/3 cup of the Parmesan.
-
16
Season with salt and pepper, to taste.
-
17
Add the cooked pasta.
-
18
In a small bowl, combine the remaining Parmesan and the breadcrumbs.
-
19
Season with salt and pepper, to taste.
-
20
Pour the tetrazzini into a buttered casserole dish.
-
21
Sprinkle the panko mixture evenly over the casserole, and dot the top with the remaining 1 tablespoon butter, cut into small pieces.
-
22
Bake until the top is golden brown, approximately 30-40 minutes.
