Ingredients
10
10 servings
- •1 pound ground Italian sausage
- •½ cup unsalted butter
- •1 pound leftover cooked turkey, pulled
- •½ cup turkey drippings
- •3 tablespoons minced garlic
- •1 tablespoon ground thyme
- •1 tablespoon dried parsley
- •1 tablespoon mustard powder
- •2 teaspoons salt
- •1 teaspoon ground black pepper
- •3 cups water
- •3 russet baking potatoes, unpeeled and cubed
- •8 ounces white mushrooms, quartered
- •1 medium white onion, halved and sliced
- •8 ounces chopped kale
- •8 ounces sour cream
- •1 cup milk
Instructions
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Set cooked sausage aside.
- Melt butter in a Dutch oven over medium-high heat. Stir in turkey, drippings, garlic, thyme, parsley, mustard powder, salt, and pepper. Add water and bring to a boil, about 5 minutes. Stir in browned sausage, potatoes, mushrooms, and onion. Reduce temperature to medium-low and simmer until potatoes are tender, stirring soup every 10 minutes, for 30 to 45 minutes.
- Stir kale into the soup and reduce temperature to low. Simmer until kale wilts, about 5 minutes.
- Stir sour cream and milk into the soup, cover, and simmer 10 minutes more.
Nutritional Facts
Per 10 servings
- Calories: 515
- Carbohydrate: 24g
- Fat: 36g
- Fiber: 2g
- Protein: 25g
- Sugar: 3g
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