Creamy Turkey and Mushroom Tetrazzini

1. Prepare the Topping

Preheat the oven to 350°F and position the rack in the middle. In a small baking dish, combine breadcrumbs, a pinch of salt, and melted butter. Bake for 15-20 minutes until golden brown and crisp. Let cool, then mix with 1/4 cup grated Parmesan cheese. Set aside.

2. Cook the Pasta

Increase oven temperature to 450°F after preparing the topping. Boil pasta in a large pot of salted water until al dente. Reserve 1/4 cup of the pasta water, then drain and return the pasta to the pot along with the reserved water.

3. Sauté Vegetables

In a large skillet, melt 2 tablespoons of butter over medium heat until foaming. Add the mushrooms and onions, sautéing until the onions are soft and the mushroom liquid has evaporated, about 12-15 minutes. Season with salt and pepper to taste. Transfer to a bowl and set aside.

4. Make the Sauce

In the same skillet, melt the remaining 4 tablespoons of butter over medium heat. Once foaming subsides, whisk in the flour and cook, whisking constantly, until golden (1-2 minutes). Gradually whisk in the chicken stock and bring to a simmer over medium-high heat until thickened (3-4 minutes). Remove from heat and whisk in sherry, 3/4 cup Parmesan, nutmeg, 1/2 teaspoon salt, lemon juice, and thyme.

5. Assemble the Dish

Add the sauce, sautéed vegetables, peas, and turkey to the pasta and mix well. Adjust seasonings as needed. Transfer to a buttered 13x9-inch baking dish, sprinkle evenly with the breadcrumb topping, and bake until bubbly and the breadcrumbs are browned (13-15 minutes).