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1
Preheat the oven to 350 degrees. Cook pasta according to package directions. Once finished, drizzle lightly with olive oil and toss to prevent the noodles from sticking together. Set aside and keep warm.
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2
Heat 2 tablespoons of the butter in a large skillet. When the foaming subsides, add the mushrooms, shallots, thyme, and nutmeg, and saute, over high heat for 2 to 3 minutes until the mushrooms have absorbed the butter and are tender, stirring frequently to prevent burning. Stir in the Madeira or Marsala wine and evaporate over medium-high heat. Pour mushrooms into a bowl and set aside.
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3
In the same skillet, melt 4 tablespoons of butter over medium heat. When foaming subsides, whisk in the flour and cook for a few minutes, whisking continuously. You'll want it to turn a light brown color.
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4
Whisk in the chicken broth and bring to a boil. Cook, over low heat, for about 5 minutes or until thickened. Remove sauce from heat and stir in the half and half. Season to taste with salt and pepper. Fold in the mushroom mixture and turkey.
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5
Spray a 11/2 quart casserole lightly with Pam or similar cooking spray. Layer half of pasta, then half of mushroom and turkey mixture, and repeat with pasta and turkey mushroom mix until it's layered like a lasagna.
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6
Scatter Parmesan and bread crumbs over the top and dot with remaining tablespoons of butter. Heat for 35-40 minutes or until heated through, sauce is bubbling and top is browning. If you wish, slide casserole under the broiler for a moment to brown the top. Sprinkle with chopped parsley to serve.
