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1
First, grate mozzarella cheese; set aside.
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2
Next, put on a large pot of salted water to boil; when boiling, cook elbow macaroni until almost tender; drain, then return to pot; set aside.
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3
Meanwhile, preheat oven to 350F; spray a large casserole dish (I used a deep 13x9 pan) with nonstick spray like Pam and set aside.
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4
In a large skillet over medium heat, melt the 1 tbsp of butter and add oil; saute mushrooms, onion and garlic until mushrooms are tender; drain off any liquid and add to cooked macaroni; stir.
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5
Add cooked turkey cubes to mushroom/pasta mixture; stir.
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6
In a large pot, melt the 1/2 cup butter over medium heat and whisk in the flour; whisk constantly for about one minute or until butter and flour are well combined.
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7
Whisk in turkey stock (preferably made from Rescued Turkey Stock recipe#24576), sour cream and wine.
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8
Note that lowfat or nonfat sour cream may not be able to stand up to the constant heat without breaking down; that is why fullfat sour cream is recommended.
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9
Over medium heat, whisking constantly, cook mixture until sauce thickens up; add nutmeg, salt and pepper.
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10
Add all but one cup of the sauce to the pasta mixture, and stir well.
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11
Set aside a good handful of the shredded mozzarella, then stir remaining mozzarella into pasta mixture.
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12
Fill prepared casserole dish with pasta mixture, then drizzle reserved cup of sauce over top, then sprinkle with reserved mozzarella cheese.
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13
Combine fresh breadcrumbs and melted butter, then sprinkle over casserole, then top with the parmesan cheese.
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14
Bake in preheated oven for 30 minutes; casserole will be quite bubbly.
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15
Serve with a green salad and the wine you used in the sauce.
