Martha Stewart Turkey Tetrazzini Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 30, 2026

Martha Stewart turkey tetrazzini is the kind of baked pasta dish that earns a permanent spot in your rotation, especially in the days after a big holiday meal. Tender linguine and shredded turkey get folded into a silky Parmesan cream sauce with mushrooms and a hint of nutmeg, then topped with buttery breadcrumbs and baked until the edges bubble. The texture is rich but not heavy, and the golden crust gives every serving a little crunch. This version is inspired by Martha Stewart’s classic American home cooking, not a copy of her original.

From start to finish you need about 60 minutes, with 20 minutes of prep and 40 minutes in the oven. The method is straightforward: make a simple cream sauce on the stovetop, toss it with pasta and turkey, and bake. It fits a weeknight when you have leftover turkey in the fridge, but it also holds up at a potluck or a casual holiday gathering because it feeds eight without fuss.

Why This Martha Stewart Turkey Tetrazzini Works

The sauce is built on a butter-and-flour roux, then loosened with a mix of chicken broth, whole milk, and heavy cream. That combination gives you body without a gluey texture, and the broth keeps the flavor from turning flat. Whisking constantly as you add the liquids is what keeps the sauce smooth.

Two kinds of cheese do the heavy lifting. Parmesan brings sharpness and Gruyère adds a nutty melt, so a single cup of each goes a long way. Cooking the pasta two minutes shy of al dente matters too, because it finishes in the oven and soaks up sauce instead of turning mushy.

What You’ll Love About It

It turns leftover turkey into something nobody groans about, the sauce comes together in one pot, and the breadcrumb topping bakes into a crisp golden lid. Cleanup is minimal and the whole dish feeds a crowd from a single pan.

Ingredients

Gather everything before you start, since the sauce moves quickly once the flour goes in.

• 12 ounces (340g) linguine or spaghetti
• 1/2 cup (113g) unsalted butter, divided — half for the sauce, half for the topping
• 1 medium yellow onion (about 8 ounces/225g), finely chopped
• 8 ounces (225g) cremini mushrooms, sliced — white mushrooms work too
• 1/2 cup (63g) all-purpose flour
• 2 cups (480ml) chicken broth
• 2 cups (480ml) whole milk — low-fat milk thins the sauce
• 1 cup (240ml) heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 3 cups (about 1 pound/450g) shredded cooked turkey
• 1 cup (113g) shredded Parmesan cheese, divided
• 1 cup (113g) shredded Gruyère or Swiss cheese
• 1 cup (60g) fresh breadcrumbs
• 2 tablespoons (30ml) olive oil
• 2 tablespoons chopped fresh parsley

Equipment

• Dutch oven — a large one, 5 to 7 quarts, for the sauce and pasta
• Large pot — for boiling the linguine
• Whisk — for a lump-free sauce
• 9×13-inch (23x33cm) baking dish
• Small bowl — for mixing the breadcrumb topping
• Colander — for draining the pasta

How to Make Martha Stewart Turkey Tetrazzini

Step 1: Boil the Pasta

Preheat the oven to 350°F (175°C) and bring a large pot of salted water to a boil. Cook the linguine according to the package directions until 2 minutes shy of al dente, then drain and set aside. It will keep cooking in the oven, so don’t take it past that point.

Step 2: Sauté the Vegetables

In a large Dutch oven, melt 4 tablespoons (57g) of the butter over medium heat. Add the onion and mushrooms and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Keep an eye on them and lower the heat if they start to scorch, since burnt edges will flavor the whole sauce.

Step 3: Build the Cream Sauce

Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to cook off the raw flour taste. Gradually whisk in the chicken broth, milk, and heavy cream until smooth. Cook, whisking often, until the sauce thickens and bubbles, about 5 minutes. Add the liquid in stages and whisk well between additions or you’ll get lumps.

Step 4: Add the Turkey and Cheese

Stir in the salt, pepper, and nutmeg, then add the shredded turkey, 3/4 cup (85g) of the Parmesan, and the Gruyère. Stir until the cheese melts and the mixture is heated through. Taste and adjust the seasoning before the pasta goes in.

Step 5: Combine and Fill the Dish

Add the drained pasta to the sauce and toss to coat evenly. Transfer the mixture to a 9×13-inch (23x33cm) baking dish and spread it in an even layer. A spatula helps here so the pasta stays coated instead of clumping.

Step 6: Make the Topping

In a small bowl, combine the breadcrumbs, the remaining 1/4 cup (28g) Parmesan, and the remaining 4 tablespoons (57g) melted butter. Sprinkle the mixture evenly over the pasta. Spread it thin so every bite gets some crunch.

Step 7: Bake Until Golden

Bake until the top is golden brown and the sauce bubbles around the edges, 25 to 30 minutes. The turkey is already cooked, so you’re really looking for a hot, bubbling center rather than a specific internal temperature. Let the dish rest for 10 minutes before serving so the sauce settles.

Step 8: Garnish and Serve

Scatter the chopped parsley over the top and serve hot. The parsley adds a fresh note against the creamy sauce, so don’t skip it.

What to Serve With It

A crisp green salad with a lemony vinaigrette cuts through the richness nicely, and roasted broccoli or green beans add color on the plate. Warm garlic bread is a good move for soaking up the sauce, and a glass of lemonade or iced tea keeps things easy.

Tips for the Best Results

Use freshly shredded cheese rather than the pre-shredded kind, which is coated and melts less smoothly. Keep the sauce at a gentle simmer while whisking, and don’t let it boil hard or it can turn grainy. If your turkey is very dry, add a splash of broth to the sauce before baking.

Easy Variations

• Extra Vegetables — add 1 cup of frozen peas with the pasta.
• Different Pasta — swap in 12 ounces of penne or fusilli.
• Crispier Top — broil the finished dish for 1 to 2 minutes.
• Herb Boost — stir 1 teaspoon of chopped thyme into the sauce.

Storing and Reheating

• Refrigerate — cover leftovers tightly and store for up to 3 days.
• Freeze — keep baked tetrazzini in an airtight container for up to 2 months.
• Make Ahead — assemble up to 1 day ahead, cover, and refrigerate; add 10 minutes to the baking time.
• Reheat — cover with foil and bake at 350°F (175°C) for 20 to 25 minutes, until it reaches 165°F (74°C) in the center.

Nutrition (per serving)

These values are estimates per serving and will vary with your ingredients and portion size.

FAQs

Where did turkey tetrazzini come from?

Turkey tetrazzini is an American dish named for the Italian opera singer Luisa Tetrazzini, and it appears in American cookbooks by the early 1900s. The original is usually made with poultry, pasta, and a cream sauce, and it became a popular way to use leftover turkey.

Can I make this Martha Stewart turkey tetrazzini recipe ahead of time?

Yes, you can assemble it up to 1 day in advance, cover it, and refrigerate until you’re ready to bake. Add about 10 minutes to the baking time since it starts cold.

Can I use a different pasta or cheese?

Penne, fusilli, or any sturdy pasta works well in place of linguine, as long as you keep the total weight the same. For cheese, Swiss is the easiest stand-in for Gruyère, and Monterey Jack melts smoothly if you want a milder flavor.

Why is my tetrazzini watery?

Watery results usually mean the sauce was too thin before baking or the pasta was overcooked and released moisture. Let the sauce thicken fully on the stovetop, and cook the pasta just shy of al dente.

Martha Stewart-Inspired Turkey Tetrazzini

Print Recipe

This creamy, comforting turkey tetrazzini is inspired by Martha Stewart’s classic American home cooking. Tender linguine and leftover turkey are enveloped in a silky Parmesan cream sauce, topped with buttery breadcrumbs and baked until bubbly and golden. It’s the perfect way to use up holiday turkey and feed a crowd.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 40
• Total Time: 60
• Yield: 8 1x
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 12 ounces (340g) linguine or spaghetti
• 1/2 cup (113g) unsalted butter, divided
• 1 medium yellow onion (about 8 ounces/225g), finely chopped
• 8 ounces (225g) cremini mushrooms, sliced
• 1/2 cup (63g) all-purpose flour
• 2 cups (480ml) chicken broth
• 2 cups (480ml) whole milk
• 1 cup (240ml) heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 3 cups (about 1 pound/450g) shredded cooked turkey
• 1 cup (113g) shredded Parmesan cheese, divided
• 1 cup (113g) shredded Gruyère or Swiss cheese
• 1 cup (60g) fresh breadcrumbs
• 2 tablespoons (30ml) olive oil
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat oven to 350°F (175°C). Bring a large pot of salted water to a boil. Cook linguine according to package directions until 2 minutes shy of al dente; drain and set aside.
2. In a large Dutch oven or pot, melt 4 tablespoons (57g) of the butter over medium heat. Add the onion and mushrooms and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Do not let them burn; reduce heat if needed.
3. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to remove the raw flour taste. Gradually whisk in the chicken broth, milk, and heavy cream until smooth. Cook, whisking frequently, until the sauce thickens and bubbles, about 5 minutes.
4. Stir in the salt, pepper, and nutmeg. Add the shredded turkey, 3/4 cup (85g) of the Parmesan, and the Gruyère. Stir until the cheese melts and the mixture is heated through. Taste and adjust seasoning.
5. Add the drained pasta to the sauce and toss to coat evenly. Transfer the mixture to a 9×13-inch (23x33cm) baking dish and spread in an even layer.
6. In a small bowl, combine the breadcrumbs, remaining 1/4 cup (28g) Parmesan, and the remaining 4 tablespoons (57g) melted butter. Sprinkle evenly over the pasta.
7. Bake until the top is golden brown and the sauce is bubbling around the edges, 25 to 30 minutes. Let rest for 10 minutes before serving.
8. Garnish with chopped parsley and serve hot.

Notes

Storage: Cover leftovers tightly and refrigerate for up to 3 days. Freeze baked tetrazzini in an airtight container for up to 2 months; thaw overnight in the refrigerator before reheating. Make-ahead: Assemble the casserole up to 1 day in advance, cover, and refrigerate; add 10 minutes to the baking time. Reheat: Cover with foil and bake at 350°F (175°C) until heated through, about 20-25 minutes, or microwave individual portions on high for 2-3 minutes.

Nutrition

• Calories: 630
• Sugar: 8g
• Sodium: 860mg
• Saturated Fat: 18g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 120mg

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