Creamy After-Thanksgiving Turkey Soup

Ingredients

• 1 cup butter cubed
• 2 large carrots diced
• 2 stalks celery diced
• 1 teaspoon chicken soup base 
• 4 ounces fettuccine barilla 
• 1 cup flour all-purpose
• 0.8 teaspoon ground pepper black
• 2 cups half-and-half 
• 1 large onion chopped
• 1 pinch poultry seasoning to taste
• 2 teaspoons salt 
• 0.3 cup pepperidge farm sage and onion stuffing stuffing prepared to taste
• 1  turkey carcass 

Equipment

• bowl
• dutch oven

Directions

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.
2. Remove carcass and allow to cool. Separate turkey meat from the bones.
3. Cut meat into bite-size pieces; discard bones. Reserve about 12 cups turkey broth in a large bowl. Save remaining broth for another use.
4. 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.
5. 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.