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1
Preheat the oven to 375.
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2
In a medium roasting pan, rub the turkey drumsticks with the vegetable oil and season with salt and pepper.
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3
Roast the turkey for about 45 minutes, until cooked through.
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4
Let stand until cool enough to handle, about 10 minutes.
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5
Cut the turkey meat into 1/2-inch pieces; discard the skin and bones.
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6
Bring a large pot of salted water to a boil.
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7
Add the rotini and cook until it is al dente.
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8
Drain the pasta well.
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9
Meanwhile, in a large, deep skillet, melt 1 stick of the butter.
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10
Add the diced shallots and cook over moderate heat until softened, about 4 minutes.
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11
Add the shiitake and oyster mushrooms and cook until softened, about 5 minutes.
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12
Add the sage and thyme and cook until fragrant.
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13
Add the wine, bring to a boil and cook over high heat until reduced by half, about 3 minutes.
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14
Add the flour and cook over moderate heat, stirring constantly, until moistened, about 1 minute.
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15
Add the chicken stock, bring to a simmer and cook over low heat until thickened, about 3 minutes.
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16
Stir in the cream, turkey, peas and pasta and season with salt and pepper.
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17
Spread the contents of the skillet in a deep, 9-by-13-inch baking dish.
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18
In a medium microwave-safe bowl, melt the remaining 2 tablespoons of butter.
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19
In a food processor, pulse the bread until fine crumbs form.
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20
Add the bread crumbs and Parmigiano-Reggiano cheese to the melted butter and toss.
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21
Season the bread crumbs with salt and pepper and sprinkle evenly over the casserole.
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22
Bake the casserole for about 30 minutes, until golden brown on top.
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23
Serve hot.
