In a sauce pan on medium high heat, add Butter, and Oil, allow to melt, wait for frothing to slow. Add Onions, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 5 minutes. Add Celery, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 5 minutes. Add in Fennel, sauté for 5 minutes. Add Garlic, sauté for 30 seconds. Deglaze with Wine, allow Wine to reduce.
Reduce heat to medium. Stir in the Milk, Sour Cream, and Stock. Add in Basil, Dill, and Lime, mix well. Bring to a simmer, reduce heat to medium-low, stirring frequently, for about 5 to 8 minutes. Add Cheese, Mustard, and Turkey to the sauce.
Add the Pasta to Casserole.
Roux:
- In a skillet on medium heat add Butter, allow to melt and reduce bubbling, (about 2 minutes). Add Flour, stir constantly for 3 minutes.
Add Roux to Casserole, transfer to casserole dish. Sprinkle with Bread Crumbs over the top.
Bake the casserole for 40 minutes.