This cream of turkey soup is a version of Valorie Walkers recipe with a few of my changes Enjoy
Prep Time
2 hrs
Dificult
Medium
Servings
16
Ingredients
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.
Recipe Tip
If you like and have the time
you can put the turkey carcass on a baking sheet and roast it in a preheated 350 degrees F (175 degrees C) oven for 1 hour. Then