Creamy After-Thanksgiving Turkey Soup recipe
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Ingredients
- 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 ¼ cup prepared stuffing, or more to taste 2 teaspoons salt 1 teaspoon chicken bouillon granules ¾ teaspoon ground black pepper 1 pinch poultry seasoning, or to taste
Nutrition Info
- 273.5 caloriescarbohydrate: 15.1 gcholesterol: 56.8 mgfat: 21.7 gfiber: 1.1 gprotein: 5.2 gsaturatedFat: 11.2 gservingSize: -sodium: 442.2 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Creamy After-Thanksgiving Turkey Soup
Directions
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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.