Creamy After-Thanksgiving Turkey Soup
Recipe information
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Cooking:
25 min.
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Servings per container:
16
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Source:

Ingredients for - Creamy After-Thanksgiving Turkey Soup

1. Turkey carcass - 1
2. Butter - 1 cup
3. Onion, chopped - 1 large
4. Celery, diced - 2 stalks
5. Carrots, diced - 2 large
6. All-purpose flour - 1 cup
7. Half-and-half - 2 cups
8. Fettuccine, broken into 2-inch pieces - 4 ounces
9. Prepared stuffing, or more to taste - ¼ cup
10. Salt - 2 teaspoons
11. Chicken bouillon granules - 1 teaspoon
12. Ground black pepper - ¾ teaspoon
13. Poultry seasoning, or to taste - 1 pinch

How to cook deliciously - Creamy After-Thanksgiving Turkey Soup

1. Stage

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. Stage

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. Stage

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.