Soak the bread cubes in warm milk for about 10 minutes.

In a mixing bowl, combine soaked bread, eggs, melted butter, chopped onion, salt, nutmeg, and flour. Mix until a dough forms.

Shape the dough into dumplings, about the size of a golf ball.

Bring a large pot of salted water to a boil. Reduce heat to a simmer and cook the dumplings for about 15 minutes until they float.

In a frying pan, melt butter over medium heat. Add chopped onion and garlic, sauté until translucent.

Add sliced mushrooms and cook until browned. Season with salt and pepper.

Pour in the cream and let it simmer for about 5 minutes until thickened.

Garnish with chopped parsley before serving.

Heat olive oil in a frying pan over medium-high heat.

Season turkey fillet with salt and pepper, then fry for about 5-7 minutes on each side until golden and cooked through.

Place the Semmelknödel on a plate, top with Champignon-Rahm sauce, and add slices of fried turkey fillet.

Serve hot and enjoy your meal!