Creamy After-Thanksgiving Turkey Soup

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.