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Turkey Zuppa Toscana

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Turkey Zuppa Toscana



Ingredients :

  • 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
  • Methods :

  • 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.
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