This Easy Leftover Turkey Tetrazzini is the tastiest way to use up your Thanksgiving leftovers. Both kids and adults love this pasta casserole that's topped with a parmesan-bread crumb crust and baked until bubbly.
Bring a large pot of salted water to a boil. Cook pasta until just short of al dente, according to package directions.
Place a large skillet over medium-high heat and melt 2 tablespoons of butter. Once foaming subsides, add the shallots and garlic, and cook for 2 minutes. Sprinkle the flour into the skillet and cook for 1 minute longer. Pour in the wine, and let evaporate for 1 minute, then add the stock. Bring to a boil, remove from heat, and stir in sour cream, frozen peas, turkey and cooked pasta. Season to taste with nutmeg, salt and pepper and pour into a casserole dish.
Combine the breadcrumbs, Parmesan, and parsley in a small bowl and sprinkle over the casserole. Dot with the remaining 2 tablespoons of butter.