Creamy After-Thanksgiving Turkey Soup

Ingredients

• 1 turkey carcass
• 1 cup butter
• 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 cups prepared stuffing , or more to taste
• 2 teaspoons salt
• 1 teaspoon chicken bouillon granules
• 0.75 teaspoons ground black pepper
• 1 pinch poultry seasoning , or to taste

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.