Creamy After-thanksgiving Turkey Soup

Ingredients

• Servings: 16
• 1 turkey carcass
• 1 cup butter, cubed
• 1 large onion, chopped
• 2 large carrots, diced
• 2 stalks celery, diced
• 1 cup all-purpose flour
• 2 cups half-and-half
• 4 ounces fettuccine, broken into 2-inch pieces
• 1/4 cup prepared stuffing, or more to taste
• 2 teaspoons salt
• 1 teaspoon chicken bouillon granules
• 3/4 teaspoon ground black pepper
• 1 pinch poultry seasoning, or to taste

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 55 mins


• place turkey carcass in a large pot or dutch oven and cover with water. bring to a boil. reduce heat to medium, cover, and simmer for 1 hour. remove carcass and allow to cool. separate turkey meat from the bones. cut meat into bite-size pieces; discard bones. reserve about 12 cups turkey broth in a large bowl. save remaining broth for another use.
• melt butter in another large pot or dutch oven over medium heat; cook and stir onion, carrots, and celery in melted butter until tender, about 5 minutes. stir flour into vegetable mixture; cook and stir until smooth, about 5 minutes. gradually stir in about 1/3 the reserved turkey broth. bring to a boil; cook and stir until thickened, about 2 minutes.
• stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into half-and-half mixture. reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes more.