My grandmother used to make this recipe. The pie is wonderful and contains only pork. My father loves the one I make for him every Christmas Eve.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 10 servings |
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
Instructions
- 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.
- For larger lumps of Italian sausage, roll sausage into 1 1/2-inch logs and bake until cooked through. Slice on the bias.
Nutrition Facts
| Calories | 515 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 16 g |
| Sodium | 917 mg |
| Sugars | 3 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |