Turkey Tetrazzini | Blue Jean Chef - Meredith Laurence

Ingredients

• 12 ounces spaghetti
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• ½ onion (chopped)
• 2 ribs of celery (chopped)
• 12 ounces cremini mushrooms (sliced)
• 1 teaspoon dried thyme
• 1 teaspoon salt
• freshly ground pepper
• ¼ cup all-purpose flour
• ¼ cup dry white wine (or vermouth or sherry)
• 2 cups chicken stock
• 1 cup heavy cream
• 3 cups shredded cooked turkey breast
• ⅔ cup grated Parmesan cheese (divided)
• 1 cup peas
• ½ cup panko breadcrumbs
• 2 tablespoons melted butter
• 2 tablespoons chopped fresh parsley