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1
Heat the oven to 350 degrees F. Bring a large pot of salted water to a boil.
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2
Add the spaghetti and cook until al dente, about 7 minutes or according to package instructions.
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3
Drain in a colander.
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4
Toss with tongs to loosen and separate the strands and place in a large bowl.
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5
Butter a large casserole dish.
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6
Set aside.
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7
Melt 1 tablespoon of the butter and combine in a small bowl with the breadcrumbs, 1/2 cup of the Parmesan and the parsley.
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8
Set aside.
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9
Heat the remaining 2 tablespoons of butter in the now-empty pasta pot.
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10
Add the mushrooms and saute until soft and all the liquid in the pan has evaporated, about 5 minutes.
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11
Add the onion and cook until translucent, 3 to 5 minutes more.
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12
Add the thyme and nutmeg.
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13
Taste and adjust the seasoning with salt and pepper.
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14
Add the flour and stir to combine and coat, about 1 minute.
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15
Add the wine, increase heat to high and bring to a boil.
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16
Cook until the liquid is reduced, about 1 minute.
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17
Add the stock and optional cream and stir to combine.
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18
Reduce the heat to simmer and cook until the liquid is thick enough to coat the back of a spoon, about 3 minutes.
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19
Add the remaining 1/2 cup of Parmesan and stir until combined.
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20
Taste and adjust the seasoning with salt and pepper.
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21
Pour the mushroom mixture into the bowl with the cooked spaghetti.
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22
Add the turkey and peas and stir to combine.
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23
Taste and adjust the seasoning with salt and pepper.
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24
While still hot, pour the mixture into the buttered casserole dish, sprinkle with the reserved breadcrumb mixture and bake until bubbly and the top is golden brown, about 15 minutes.
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25
Remove to a rack to cool slightly before slicing.
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26
Serve on warmed plates.
