Description
This is a version of Valorie Walker’s recipe with a few of my changes. Enjoy.
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
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 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.
- 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.
- 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.
Prep Time: 25 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 55 mins
Servings: 16