Turkey-Mushroom Casserole

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1/4 cup freshly grated Parmesan cheese

2 tablespoons olive oil, divided

2 (1 1/2-ounce) leftover dinner rolls, torn into chunks

1 1/2 cups chopped onion (about 1 large)

1 cup chopped celery

1 teaspoon salt, divided

1 (8-ounce) package presliced cremini mushrooms

2 cups Turkey Stock, divided

2/3 cup 1% low-fat milk

1/3 cup all-purpose flour (about 1 1/2 ounces)

3 cups chopped cooked turkey (light and dark meat)

1 cup leftover peas or frozen peas, thawed

1 1/2 tablespoons chopped fresh thyme

1/2 teaspoon freshly ground black pepper

Cooking spray

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