Turkey Tetrazzini

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1 pound fusilli pasta

10 stalks asparagus

10 English peas, shucked

10 fava beans, shucked from pod

2 pounds ground turkey or chicken thigh

1/2 teaspoon cayenne pepper

1 1/2 teaspoons paprika

3 1/2 tablespoons minced garlic

1/8 teaspoon ground bay leaf

1 1/2 teaspoons minced thyme leaves

1/2 teaspoon white pepper

2 teaspoons kosher salt

2 tablespoons olive oil

5 tablespoons butter

8 small portobello mushrooms or 2 large ones (about 1 pound), gently cleaned with stems and gills removed, cut into 1-inch strips

1 tablespoon minced shallots

1/2 cup sliced Marcona almonds

1/3 cup dry white wine

2 teaspoons sherry vinegar

5 tablespoons flour

2 cups low-sodium chicken broth, warmed

6 cups cream, warmed

2 sprigs each: thyme, oregano, rosemary, parsley

1 sprig sage

1/4 cup grated Parmesan cheese

2 cups shredded Gouda cheese or any mild, white melting cheese

1 cup breadcrumbs

-- Kosher salt and white pepper to taste

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