I'm enJOYing my last full day at home over this long week end and spending a little time in the kitchen.
We've had a turkey in the freezer that should already have been roasted. We decided we better just do it. It has taken up enough freezer space for long enough! I didn't have a big enough roaster with a lid so just covered it with several layers of foil. Not once but TWICE, the juices overflowed in the oven even after thinking we had the problem solved after the first time! WHAT A MESS! Rick was so kind to help me clean it up and is carving the turkey right now!
We'll shut ourselves in another room and turn on the oven to self clean (so thankful for that). Today, the temperature outside is almost 40* so we can open the windows for a little while.
While waiting for the turkey to roast, I made this soup for lunch. o-yumm! Let me know if you try it & what you think! :)
Zuppa Toscana Soup
like Olive Garden's®
1 lb. spicy Italian sausage - crumbled
½ lb. smoked bacon - chopped
1 qt. water
(2) 14.5 oz. cans chicken broth
2 lg. russet potatoes - cubed
2 garlic cloves - crushed
1 med. onion - chopped
2 c. chopped Kale, Collard Greens or Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste
In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside. Brown bacon; drain, set aside. Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.Add sausage and bacon to pot; simmer for 10 minutes.
Add kale and cream to pot; season with salt and pepper; heat through. Serves 12.