Recipe By Paul
Rating
Published Apr 2nd
Prep 25m Cook 1h 30m Additional - Ready In 1h 55m
Servings 16 servings Calories 273.5

This is a version of Valorie Walker’s recipe with a few of my changes. Enjoy.

Recipe 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

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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.

Nutrition Facts

  • Calories 273.5
  • Carbohydrate 15.1 g
  • Cholesterol 56.8 mg
  • Fat 21.7 g
  • Fiber 1.1 g
  • Protein 5.2 g
  • Saturated Fat 11.2 g
  • Sodium 442.2 mg
  • Sugar 1.3 g

Chef's Notes

If you like and have the time,you can also put the turkey bones on a baking sheet and roast them for 1 hour (350 degree F oven). Then follow the recipe.

Reviews

  1. This is the best soup ever, I made it last year and I'm back for it this year. I made as is even though I was skeptical about the stuffing, and the fettuccini parts, but believe me both added a lot to the recipe.
  2. Best soup ever!. ..but put in cut up potatoes with other vegetables instead of pasta. Keeps better too
  3. The 'Creamy After-Thanksgiving Turkey Soup' came out wonderfully with a few changes. The biggest change was adding barley for thickening, taste and health. Great!
  4. Holy Cow, this is one of the best tasting soup I have ever made!!! The only change that I made is that I added a Tbs of minced garlic and used 6C of chicken broth along with the stock I made from my carcass. Give this a shot - you won't be sorry!! thanks for - Read more ...
  5. This was a total hit with the entire family! A few got a touch of the flu after thanksgiving so I prepared this soup and made everyone feel just a little bit better. The leftover stuffing really added some great flavors!
  6. Edit; you can also substitute small gnocchi for the fettuccine.
  7. Absolutely wonderful!!!!! Nice thick, creamy, hearty soup! Add some crusty bread, maybe a small salad - you've got a full meal! My 92-year-old Dad said he doesn't remember enjoying a soup so much! I WILL be making this again!!!!!
  8. My family like this soup.
  9. This is a very creamy and yummy soup! It makes a ton so I froze at least half of it. I was amazed that I got 3 cups of turkey off of the carcass which I thought I had pretty well picked over. I put the carcass in a crockpot and slow cooked it all - Read more ...

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more