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Martha Stewart-Inspired Turkey Tetrazzini

Close-up of Martha Stewart-Inspired Turkey Tetrazzini showing its texture
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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.

Ingredients

Scale
  • 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

Keywords: turkey tetrazzini, Martha Stewart turkey tetrazzini, leftover turkey recipe, creamy turkey pasta, turkey casserole, Parmesan cream sauce, baked pasta dish, holiday leftovers, comfort food, easy turkey dinner

Find it online: https://marthadishes.com/martha-stewart-turkey-tetrazzini-recipe/