Creamy After-Thanksgiving Turkey Soup

Name: Creamy After-Thanksgiving Turkey Soup
Total time: 120
Yield: 16
Ingredients: 1 turkey carcass; 1 cup butter, cubed; 1 large onion, chopped; 2 stalks celery, diced; 2 large carrots, diced; 1 cup all-purpose flour; 2 cups half-and-half; 4 ounces fettuccine, broken into 2-inch pieces; 0.25 cup prepared stuffing, or more to taste; 2 teaspoons salt; 1 teaspoon chicken bouillon granules; 0.75 teaspoon ground black pepper; 1 pinch poultry seasoning, or to taste

Recipe by Paul from allrecipes.com

Lunch 2 Hr.

Ingredients

16 servings

•

1 turkey carcass
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1 cup butter, cubed
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1 large onion, chopped
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2 stalks celery, diced
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2 large carrots, diced
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1 cup all-purpose flour
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2 cups half-and-half

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4 ounces fettuccine, broken into 2-inch pieces
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0.25 cup prepared stuffing, or more to taste
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2 teaspoons salt
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1 teaspoon chicken bouillon granules
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0.75 teaspoon ground black pepper
•

1 pinch poultry seasoning, or to taste

Instructions

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 bones. Cut meat into bite-sized pieces; discard bones. Reserve 12 cups turkey broth in a large bowl. Save remaining broth for another use.
Melt butter in the same large pot over medium heat; cook and stir onion, celery, and carrots in hot butter until tender, about 5 minutes. Sprinkle with flour; cook and stir until smooth, about 5 minutes. Gradually stir in 4 cups reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
Stir in remaining 8 cups turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, bouillon, pepper, and poultry seasoning. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes more.