Place the diced bacon on a cast iron pan over medium heat. Cook just until lightly golden. Scoop out the bacon and set aside. In the same pan, add the diced onions and garlic and cook for 3 minutes. Turn the heat onto high and add the sliced mushrooms. Cook until the mushrooms are lightly golden.

Meanwhile, bring a pot of water to a boil with a generous pinch of salt. Cook the linguini until al dente.

Preheat the oven to 375F. Have a lightly buttered baking dish ready.

Once the mushrooms are lightly golden brown, add the white wine and cook until most of the liquid has evaporated. Turn down the heat to medium and add the unsalted butter and cook just until melted. Stir in the flour and mix to combine.

While whisking, stream in the stock. Whisk to prevent any lumps. Add the milk and stir to combine. Bring the mixture to a simmer and cook until it thickens. Season to taste with salt and pepper.

Stir in the bacon, cooked turkey, and cooked pasta. Stir the breadcrumb and cheese together in a bowl. Season with salt and pepper. Pour the pasta mixture into the baking dish. Top generously with the breadcrumb and cheese mixture. Bake for 10 minutes or until the top is golden brown.