1/2 lb mozzarella cheese (I think swiss would also be good)

2 cups elbow macaroni

1 tablespoon butter

1 teaspoon olive oil

1 lb mushroom, sliced thickly

1 small onion, thinly sliced

3 cloves garlic, minced

4 cups cooked cubed turkey

1/2 cup butter

1/2 cup all-purpose flour

3 cups homemade turkey broth (chicken or vegetarian can be substituted)

1 1/2 cups sour cream (NOT lowfat)

1/2 cup white wine

1 dash freshly grated nutmeg

1 dash salt

1 dash freshly grated black pepper

1 cup fresh breadcrumb

2 tablespoons melted butter

1/2 cup freshly grated parmesan cheese

First, grate mozzarella cheese; set aside.

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.

Meanwhile, preheat oven to 350ºF; spray a large casserole dish (I used a deep 13×9 pan) with nonstick spray like Pam and set aside.

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.  Add cooked turkey cubes to mushroom/pasta mixture; stir.

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.  Whisk in turkey stock, sour cream and wine.  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.

Over medium heat, whisking constantly, cook mixture until sauce thickens up; add nutmeg, salt and pepper.

Add all but one cup of the sauce to the pasta mixture, and stir well.  Set aside a good handful of the shredded mozzarella, then stir remaining mozzarella into pasta mixture.  Fill prepared casserole dish with pasta mixture, then drizzle reserved cup of sauce over top, then sprinkle with reserved mozzarella cheese.

Combine fresh breadcrumbs and melted butter, then sprinkle over casserole, then top with the parmesan cheese.  Bake in preheated oven for 30 minutes; casserole will be quite bubbly.

Serve with a green salad and the wine you used in the sauce.