This cream of turkey soup is a version of Valorie Walker's recipe with a few of my changes. Enjoy.
Ingredients
- turkey carcass: 1 piece
- butter: 1 cup
- onion: 1 piece (chopped)
- stalks celery: 2 piece (diced)
- carrots: 2 piece (diced)
- all-purpose flour: 1 cup
- half-and-half: 2 cups
- ounces fettuccine, broken into 2-inch pieces: 4 piece
- prepared stuffing: 0.25 cup (to taste)
- salt: 2 tsp
- chicken bouillon granules: 1 tsp
- ground black pepper: 0.75 tsp
- pinch poultry seasoning: 1 piece (to taste)
Metric Conversion
Stages of cooking
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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 bones. Cut meat into bite-sized pieces; discard bones. Reserve 12 cups turkey broth in a large bowl. Save remaining broth for another use.
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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.
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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.
