Quick Turkey Spaghetti

Thanksgiving 2021. The cottage. Twenty-two people — not back to thirty-two yet, but growing. The pandemic trimmed the gathering and the gathering is slowly growing back, like a garden after a frost, tentative, checking the air, deciding it's safe to bloom.

The food: Mama's gumbo (weaker voice, same gumbo). My turkey (smoked, same method, fifth year). The bread pudding (24-hour soak, whiskey sauce, Pierre ate four servings). And Rémy's contribution: a blonde roux that he turned into a crawfish étouffée, made in Mama's kitchen, with Mama's spoon. His first Thanksgiving dish. Nine years old, bringing a dish to the table. Mama tasted it and said "Bon" again, which is now her word for Rémy's cooking, and "bon" from Marie-Claire Beaumont is a legacy, and the legacy is alive, and the étouffée is excellent.

Porch. After dinner. The usual: Mama, Pierre, me, Colette, Rémy. But this year, Luc came out. Luc, who has been inside at Thanksgiving since he got his phone, came out to the porch, sat on the steps, and listened. Didn't say much. Just sat. And the porch expanded by one more, and the tradition grew, and the bayou moved below us, and "Jolie Blonde" drifted across the water, and every Beaumont who was there was there, and every Beaumont who wasn't was felt.

Every year I smoke that bird the same way — same method, fifth year running — and every year the leftovers feel like a second gift the turkey gives the family. With twenty-two people at the cottage and the gathering finally growing back, I wanted something for the day after that felt just as intentional as the feast itself: something that kept everyone at the table a little longer, something Rémy could help stir, something that said the celebration wasn’t quite finished yet. This quick turkey spaghetti is that dish — built from what’s left of the bird, done fast, and good enough that Mama might just say “bon.”

Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 6

Ingredients

12 oz spaghetti
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 green bell pepper, diced
2 stalks celery, sliced
2 1/2 cups cooked turkey, shredded or chopped (leftover smoked turkey works perfectly)
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes, drained
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes (optional)
Salt and black pepper to taste
Grated Parmesan, for serving
Fresh parsley, chopped, for garnish

Instructions

Cook the pasta. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
Build the base. Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add onion, bell pepper, and celery. Cook, stirring occasionally, until softened, about 6–7 minutes. Add garlic and cook 1 minute more until fragrant.
Add the tomatoes and seasoning. Pour in the crushed tomatoes and diced tomatoes. Stir in oregano, basil, smoked paprika, and red pepper flakes if using. Season with salt and black pepper. Let the sauce simmer over medium-low heat for 8 minutes, stirring occasionally.
Fold in the turkey. Add the shredded turkey to the sauce and stir to combine. Simmer another 3–4 minutes until the turkey is heated through and the flavors have melded. If the sauce is too thick, loosen it with a splash of the reserved pasta water.
Combine and serve. Add the drained spaghetti directly to the skillet and toss well to coat every strand. Taste and adjust seasoning. Plate and finish with grated Parmesan and fresh parsley.

Nutrition (per serving)

Quick Turkey Spaghetti — The Bird That Keeps the Table Together