6 tbsp. butter
3 tbsp. oil
1/2 lb. fresh sliced mushrooms
4 tbsp. flour
2 c. chicken broth
1 c. heavy cream
2 tbsp. dry sherry
3/4 c. grated Parmesan cheese
1/8 tsp. nutmeg
3 c. cooked turkey
1/2 lb. cooked, drained Vermace or spaghetti
1/4 c. Italian bread crumbs

Heat 4 tablespoons butter and oil in large saucepan. Add mushrooms. Saute 5 minutes. Remove mushrooms and add flour to juice. Stir to form roux. Cook until bubbly. Slowly add broth and cook until thick. Remove from heat and add cream, sherry, Parmesan and nutmeg. Stir until cheese melts. Add turkey and mushrooms. Stir well. Combine with noodles and pour into "Pammed" casserole dish. Melt 2 tablespoons butter and toss with bread crumbs. Sprinkle over top of casserole. Bake at 375 degrees for 30 minutes.