Easiest Way to Make 6 Month Bulk Before After

Creamy After-Thanksgiving Turkey Soup

After 6 months, watch your baby for signs of readiness.

Recipe Summary Creamy After-Thanksgiving Turkey Soup

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

Ingredients | 6 Month Bulk Before After

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

Directions

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.

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.

Info | 6 Month Bulk Before After

prep: 25 mins cook: 1 hr 30 mins total: 1 hr 55 mins Servings: 16 Yield: 16 servings

TAG : Creamy After-Thanksgiving Turkey Soup

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