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.
- Preparation:
- Cooking:
- Total:
- Serves: 10 persons
Ingredients
- 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
Instructions
Step 1
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.Step 2
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.Step 3
Stir kale into the soup and reduce temperature to low. Simmer until kale wilts, about 5 minutes.Step 4
Stir sour cream and milk into the soup, cover, and simmer 10 minutes more.