Handwritten notes on the pages of this 1983 Classic
Turkey Sausage Casserole
1 Pound Italian Sausage (mild or hot are both fine)
1/4 pound butter
3/4 Pound Mushrooms sliced
1 Large Shallot finely minced
4 Tbs all purpose flour
1/2 Cup Riesling Wine
1 1/2 Cups Chicken or Turkey Broth
1/2 Cup Whipping Cream
1 Cup Shredded Sharp Cheddar Cheese
1 Tbs Dijon Mustard
1 tspn Kosher Salt
4 Cups Cooked Turkey cut into bite sized chunks
2 Cups leftover stuffing or one package Stove-Top
Sauté sausage over medium heat and add about a 1/4 cup of water making it easier to break up the meat into bite sized chunks. When done, drain the pan, add to a large mixing bowl where all ingredients will be mixed later.
In a large saucepan melt 4 Tbs. butter add shallots and for sauté a minute. Add mushrooms stirring regularly. When mushrooms are almost done, turn heat to medium high, add Riesling and cook for an additional 3-4 minutes. Reduce heat to medium low and add flour stirring constantly until a roux forms. Add broth and stir constantly until all lumps are gone. Add heavy cream and dijon mustard while continuing to stir and bring to a low boil for one minute.
Lovin' those shallots...
Mushrooms make this dish mildly addictive...
Add grated cheese, salt, pepper and turkey mixture to mixing bowl with sausage and toss together.
Pour into a greased 2 quart casserole dish and cover with stuffing mixture. I break up the stuffing with my hands, no other method works better. Sprinkle stuffing over top of casserole and place a few pats of butter over top.
A little butter never hurt anyone.
Bake uncovered at 350 degrees for 20 minutes.
Yum... goes well with leftover mashed potatoes, gravy, green bean casserole, corn pudding and cranberry sauce.
The Finished Product fresh out of the oven
Utterly scrumptious, a real crowd pleaser and best consumed over the weekend after Thanksgiving and prior to the Monday dieting routine.