Stovetop Turkey Tetrazzini

Thanksgiving. Fourteen people. Full spread. The turkey was brined and golden. The ribs were smoked and perfect. The mac and cheese was molten. The greens were four hours. The cornbread was cast-iron. The banana pudding was custard-right. Mama ate two plates. Dad ate one full plate — the most in months. Marc ate five plates. Everyone was here. Everyone was fed. Everyone was home. This is Carter's Kitchen.

When you cook for fourteen people — brining a turkey, smoking ribs, stirring greens for four hours — you pour everything you have into that table. But the day after, when the house is still warm and the fridge is full of what’s left, that’s when this stovetop turkey tetrazzini earns its place. It takes all that golden turkey we carved together and turns it into something creamy, rich, and just as full of love as the meal that came before it. Dad got one full plate at Thanksgiving — and I made sure he got a bowl of this the next day too.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 8

Ingredients

12 oz spaghetti or linguine, broken in half
3 cups cooked turkey, shredded or cubed
4 tablespoons unsalted butter
1 medium yellow onion, diced
3 cloves garlic, minced
8 oz cremini mushrooms, sliced
1/4 cup all-purpose flour
2 cups chicken or turkey broth
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 cup dry white wine (or additional broth)
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 cup frozen peas, thawed
1 cup grated Parmesan cheese, divided
2 tablespoons fresh parsley, chopped

Instructions

Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta according to package directions until just al dente. Drain and set aside, reserving 1/2 cup pasta water.
Sauté the aromatics. In a large, deep skillet or Dutch oven, melt butter over medium heat. Add onion and cook 4–5 minutes until softened. Add garlic and mushrooms and cook another 5 minutes, stirring occasionally, until mushrooms release their liquid and begin to brown.
Build the roux. Sprinkle flour over the mushroom mixture and stir to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
Add the liquids. Pour in the white wine and stir to deglaze the pan, scraping up any browned bits. Gradually whisk in the broth, milk, and heavy cream. Bring to a gentle simmer over medium heat, stirring frequently, until the sauce thickens, about 6–8 minutes.
Season the sauce. Stir in salt, black pepper, and nutmeg. Taste and adjust seasoning as needed.
Combine everything. Add the cooked turkey, drained pasta, and peas to the skillet. Toss gently to coat everything in the sauce. If the mixture seems too thick, add reserved pasta water a splash at a time.
Finish with cheese. Stir in 3/4 cup of the Parmesan and cook over low heat for 2–3 minutes until everything is heated through and the cheese is melted. Adjust seasoning one final time.
Serve. Ladle into bowls and top with remaining Parmesan and fresh parsley. Serve immediately.

Nutrition (per serving)

Stovetop Turkey Tetrazzini — When the Feast Is Done and the Love Lingers On