Creamy After Thanksgiving Turkey Soup Recipe

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 of 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 for about 5 minutes.

Stir flour into vegetable mixture; cook and stir until smooth for about 5 minutes. Gradually stir in about ⅓ of the reserved turkey broth. Bring to a boil; cook and stir until thickened for about 2 minutes.

Stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into a half-and-half mixture.

Reduce heat to medium-low, cover, and simmer until noodles are tender for about 10 minutes more.