Turkey Tetrazzini | RICARDO

Ingredients

• 3/4 lb (375 g) spaghetti
• 1 lb (454 g) skinless and boneless turkey breast, cut into cubes
• 1/2 cup (125 ml) butter
• 2 tablespoons (30 ml) lemon juice
• 8 oz (227 g) white button mushrooms, sliced
• 1 onion, chopped
• 1/4 cup (60 ml) unbleached all-purpose flour
• 1 1/2 cups (375 ml) milk
• 1 1/2 cups (375 ml) chicken broth
• 1 1/2 cups (375 ml) frozen peas
• 1 1/2 cups (375 ml) grated Parmigiano-Reggiano cheese
• A pinch ground nutmeg
• 2 cups (500 ml) diced dry bread
• Salt and pepper