2 lbs potatoes, unpeeled, cut into 1” pieces
2 teaspoons minced parsley & sage leaves
12 oz chorizo, cut into 1/4” rounds
12 oz kale chopped
Turkey pieces, shredded (either from making stock or other left over)
Bring turkey stock to simmer in large stock-pot or Dutch oven over medium-high heat. Add potatoes, herbs and 1 teaspoon salt; cover and simmer until potatoes are tender, about 15 minutes. Off heat, mash potatoes in broth with potato masher until no large chunks remain and potatoes thicken soup slightly.
Return to medium-high heat, add sausage and turkey meat from stock; bring to boil, then reduce heat to me-dium-low, cover, and simmer to blend flavors, about 15 minutes. Add kale and simmer until tender, about 5 minutes longer. Adjust seasonings with salt and pepper; serve immediately.
Great, simple Roast Turkey recipe also from Cooks Illustrated, which seems to work well brined or not.