Recipe By Paul
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.


  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 ...

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