1/2 cup unsalted butter
1/2 cup all purpose flour
3 cups chicken stock
1 cup whole milk
1/2 cup white wine
1-1/2 cups heavy cream
1/4 cup chopped parsley
Salt and freshly ground black pepper to taste
1 pound fettuccini - cooked al dente
1-1/2 pounds fresh mushrooms - cut into halves and sautéed until tender
Grated lemon zest (from one lemon)
4 cups leftover turkey ~ cut into cubes
1/2 cup freshly grated Parmesan cheese Topping: 1-1/2 cups Panko breadcrumbs
1/2 cup freshly grated Parmesan cheese or more to taste
Toasted almonds for garnish

Blend butter and flour and cook to a roux. Add chicken broth, wine, and milk and cook until thickened. Add cream and parsley and season to taste with salt and pepper. Combine with cooked fettuccini, mushrooms, lemon zest and turkey. Mix in 1/2 cup Parmesan cheese.



Grease a 9' x 13' baking dish. Pour the tetrazzini mixture into the prepared dish.



Sprinkle liberally with breadcrumbs and top with the cheese. Top with toasted almonds. Bake in a preheated 350-degree oven until bubbly - about 30 minutes.