1/2 lb. bulk sausage
2 cans chunky turkey soup
1 can whole kernel corn, drained
1/8 tsp. poultry seasoning
1 c. biscuit mix
1/3 c. milk
2 tbsp. parsley, chopped

In saucepan, brown sausage, stir to separate meat. Pour off fat. Add soup, corn and seasoning. Bring to a boil, stir occasionally. Meanwhile, combine biscuit mix, milk and parsley. Drop 5 to 6 spoonfuls on boiling soup. Reduce heat, cook 10 minutes more.