posted by Gail1935 11-21-101 1:23 PM
Turkey Sausage Casserole
1 lb sausage links
1/4 lb butter or margarine
3/4 lb sliced mushrooms
4 TBS flour
1 1/2 cups chicken or turkey broth
1/2 cup whipping cream or half-and-half
1 cup shredded sharp cheddar cheese
1 tsp prepared mustard
1 tsp salt
pepper to taste
3 to 4 cups cooked turkey, cut into bite sized pieces
1 cup package herb-seasoned stuffing or leftover stuffing
Place sausage in large skillet with 1/4 inch water, cover, simmer until water has evaporated and sausage browns. Turn and brown other side. Remove to paper towel and cool, then cut into 3/4 inch pieces.
In large saucepan, melt 4 TBS butter and saute mushrooms until most of the liquid has evaporated. Sprinkle in flour and cook over low heat, stirring constantly, for 1 minute. Stir in broth and cream. Cook over medium heat, stirring, until mixture comes to a boil. Cook for 1 minute. Remove from heat and stir in cheese, mustard, salt, pepper, turkey and sausage. Pour into greased 7x11 casserole. Melt 4 TBS butter. If using dry stuffing, toss with butter. Sprinkle over casserole. If using leftover stuffing, sprinkle over casserole and dot with butter.
At this point, it may be frozen for about a month if you wish. Bake at 350 for 29 minutes or until top is browned and sauce is bubbling.
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