Turkey Tetrazzini
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INGREDIENTS
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1 pound thin spaghetti
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3 tablespoons unsalted butter, plus more for the casserole dish
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1 cup fresh, plain or whole wheat panko breadcrumbs
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1 cup freshly grated Parmigiano-Reggiano cheese (4 ounces)
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1/4 cup chopped fresh flat-leaf parsley
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1 pound mushrooms, sliced
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1 onion, chopped
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1 tablespoon chopped fresh thyme leaves
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1/4 teaspoon freshly grated nutmeg
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Coarse salt and freshly ground black pepper
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1/2 cup all-purpose flour
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1/2 cup dry white wine
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4 cups homemade chicken stock or reduced-fat low-sodium chicken broth
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1/2 cup heavy cream, optional
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4 cups cooked boneless turkey or chicken meat, shredded into 1-inch pieces
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2 cups English peas, defrosted if frozen
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