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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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When I substituted turkey sausage for the pork sausage in my mother-in-law's recipe, we loved the result. Ingredients:
1 pound bulk turkey breakfast sausage |
1 cup chopped onion |
3 cups water |
2 reduced-sodium chicken bouillon cubes |
4 cups cubed peeled potatoes |
1/2 teaspoon salt-free seasoning blend |
1/4 teaspoon pepper |
1/4 teaspoon dried sage |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (15 ounces) cream-style corn |
1-1/2 cups evaporated skim milk |
2/3 cup chopped sweet red pepper |
Directions:
1. In a soup kettle or Dutch oven over medium heat, cook sausage and onion until sausage is not longer pink and onion is tender; drain. Add water and bouillon; bring to a boil. Add potatoes; seasoning blend, pepper and sage; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until potatoes are tender. Stir in corn and milk; heat through. Garnish with red pepper. Yield: 10 servings (2-1/2 quarts).
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