*You may substitute plain ground turkey or use leftover Thanksgiving turkey. In the latter case, plan on about 3 cups of shredded or chopped meat and add with the potatoes.
**I’ve used sweet potatoes, Yukon gold potatoes (not Russet, which won’t hold their shape as well), and a mix for this soup, so feel free to use what you enjoy. I like to keep the skin on the potatoes, but you may peel if preferred. I’ve also used up to a quarter pound more or less of the potatoes with good results. Feel free to take a little leeway in either direction. Potatoes (especially sweet potatoes) can grow quite large, so weighing at the store, when in doubt, can be helpful.
***Homemade chicken stock may be used in place of store-bought. In that case, I add between 1¼ – 1½ teaspoons kosher salt at the end. If using table salt, which has finer granules and is therefore saltier, plan on ¼ teaspoon less.
****Chopping the baby greens will prevent the cooked greens from seeming stringy. Also, a half bunch of kale provides another alternative to the baby kale or spinach. If using, strip away the tough stems and chop the remaining leaves into bite-size pieces. I recently used a 5-ounce package of mixed baby kale and spinach, which worked very well.
A few more things…
•A 15-ounce can of beans (rinsed and drained) could be added. The outcome will be less brothy, so you may wish to have an extra cup or two of broth on hand. Conversely, you could reduce the sausage and potatoes by a ¼ pound each.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.