Start by cooking the linguine. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, usually about 8-10 minutes. Once cooked, drain it well and set it aside.

In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté them for about 5 to 7 minutes, or until they’re tender and beginning to brown. The goal is to extract their flavors fully.

Once the mushrooms are ready, sprinkle the flour over them. Stir well and cook for an additional minute. Then, add the white wine vinegar. This helps to deglaze the pan and adds another layer of flavor.

Gradually pour in the chicken or vegetable stock, stirring continuously. The mixture will thicken as it heats. After a couple of minutes, add the heavy whipping cream. This will create a creamy, luscious sauce.

Add the diced turkey to the sauce, along with the thyme, salt, and pepper. Stir it until everything is well combined and heated through.

At this point, add the cooked linguine to the sauce, mixing carefully to ensure every piece is coated. You want the turkey and sauce to envelop the pasta completely.

Preheat your oven to 375°F (190°C). Transfer the pasta mixture into a greased baking dish.

In a bowl, combine the grated Parmesan cheese and breadcrumbs. This mixture will add texture to the dish. Sprinkle it evenly over the pasta.

Bake the dish in the preheated oven for about 25 to 30 minutes, or until the top is golden brown and crispy. You’ll know it’s done when the edges are bubbling.

Once out of the oven, let it cool for a few minutes. Finally, sprinkle with freshly chopped parsley for a pop of color and serve it warm.