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1
Preheat oven to 350 degrees F.
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2
Heat the olive oil in the bottom of a heavy Dutch oven over medium heat.
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3
Add the shallots and green onions and saute until wilted, yet not browned.
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4
Add the mushrooms and saute for another few minutes, until most of the liquid has cooked out of the mushrooms.
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5
Try not to stir them too frequently or they will not brown correctly and will get soggy instead.
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6
Yuck.
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7
Add the flour into the mixture, stir to combine and cook for a few minutes to get rid of the raw flavor of the flour.
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8
Once it gets a slightly golden color, add the wine.
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9
Cook it down to a loose paste-like consistency.
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10
Then, add the turkey stock, stir to blend, and simmer until the mixture becomes a loose sauce.
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11
Crumble and add the Boursin cheese; stirring until it is blended completely.
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12
Add the cooked turkey, cooked and drained pasta, peas and parsley.
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13
Stir gently to combine.
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14
Add salt and pepper to taste.
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15
Pour into a large casserole dish (9x13 or similar).
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16
Mix the breadcrumbs, olive oil and Parmesan cheese in a small bowl then scatter the mixture over the top of the casserole.
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17
Cook for 20 minutes in the heated oven.
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18
Remove from oven and set dish on a rack.
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19
Let the casserole sit for 10 minutes to cool down.
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20
Serve.
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21
Enjoy!
