Turkey Zuppa Toscana
Got the idea after one Thanksgiving when we had so much turkey left over. One of my favorite soups is zuppa Toscana. So, I came up with this. It has been an after-Thanksgiving staple for my family for the past 7 years. Great recipe for the leftover turkey during the holidays. Nice and warming and a little light. Great for those cold nights. Serve garnished with shaved Parmesan cheese and Italian bread for dipping.
- Serves: 10 persons
- 1pound ground Italian sausage
- ½cup unsalted butter
- 1pound leftover cooked turkey, pulled
- ½cup turkey drippings
- 3tablespoons minced garlic
- 1tablespoon ground thyme
- 1tablespoon dried parsley
- 1tablespoon mustard powder
- 2teaspoons salt
- 1teaspoon ground black pepper
- 3cups water
- 3russet baking potatoes, unpeeled and cubed
- 8ounces white mushrooms, quartered
- 1medium white onion, halved and sliced
- 8ounces chopped kale
- 8ounces sour cream
- 1cup milk
Step 1Heat 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.
Step 2Melt 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.
Step 3Stir kale into the soup and reduce temperature to low. Simmer until kale wilts, about 5 minutes.
Step 4Stir sour cream and milk into the soup, cover, and simmer 10 minutes more.