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Preheat the oven to 375°F. Coat a 2-quart casserole dish with olive oil spray and set aside. Heat butter in a large skillet over medium high heat. Add shallots, mushrooms and 1/4 teaspoon of salt and cook until softened and fragrant, stirring occasionally, for 7 to 8 minutes. Transfer to a large bowl and set aside.
Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain, then transfer to bowl with mushroom mixture and set aside.
Heat oil in a saucepan over medium heat. Whisk in flour until smooth, then whisk in broth and cook, stirring constantly, until thickened, about 3 minutes. Stir in milk, sherry, nutmeg, the remaining 1/2 teaspoon salt and pepper and cook for 1 minute more. Add to bowl with pasta and mushroom mixture; add turkey and toss well. Transfer to prepared dish, then sprinkle with cheese and bake until hot and bubbly, about 30 minutes.