southern plate
– heavy Cream – frozen pepper and onion blend – corn – potatoes – carrots – breakfast sausage – turnip greens* – chicken broth – Potato flakes – garlic Powder – dried Parsley – Red Pepper Flakes – Salt – Pepper
To make this dish, start by heating chicken broth in a large stock pot over medium-high heat. Add potatoes, carrots, and corn.
In a separate large skillet over medium-high heat, brown sausage until fully cooked, and then add a frozen pepper blend and cook until thawed.
Combine the sausage and pepper blend and add them to the stock pot. Stir in turnip greens and seasonings, bringing the mixture to a gentle boil. Let it simmer for fifteen minutes, stirring occasionally.
Finally, add cream and potato flakes, stir well, and simmer for an additional five to ten minutes.
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