Turkey Tetrazzini

Ingredients

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

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