Turkey Zuppa Toscana
A crowd can be fed with this creamy, hearty, meal-worthy soup called Zuppa Toscana, which is made with leftover turkey, sausage, kale, and potatoes.
A large skillet should be heated to medium-high.
Sausage should be cooked and stirred in a hot skillet for 5 to 7 minutes, until browned and crumbly.
Set aside the cooked sausage.
In a Dutch oven over medium-high heat, melt the butter.
Add the salt, pepper, garlic, thyme, parsley, and mustard powder to the turkey drippings.
For about five minutes, add water and bring to a boil.
Add the cooked sausage, mushrooms, and onion.
Simmer for 30 to 45 minutes, lowering the heat to medium-low, stirring the soup every 10 minutes, until the potatoes are fork-tender.
Reduce the heat to low and stir in the kale.
For about 5 minutes, simmer until the kale wilts.
Simmer the soup for an additional 10 minutes after stirring in the milk and sour cream.