Ingredients
1lbground Italian sausage
½cupunsalted butter
1lbleftover cooked turkey,pulled
½cupturkey drippings
3tbspgarlic,minced
1tbspground thyme
1tbspparsley,dried
1tbspmustard powder
2tspsalt
1tspground black pepper
3cupswater
3russet baking potatoes,unpeeled and cubed
8ozwhite mushrooms,quartered
1medium white onion,halved and sliced
8ozkale,chopped
8ozsour cream
1cupmilk
Preparation
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly for 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 for 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 the temperature to low. Simmer until kale wilts for about 5 minutes.
Stir sour cream and milk into the soup, cover, and simmer for 10 minutes more.
