Preparation:
Preheat oven to 350 degrees.
Place sausage in a large skillet. Add 1/4-inch of water, cover, and simmer for 10 minutes. Simmer, uncovered, until water evaporates and sausage browns. Turn and brown other side. Remove to paper towels and cool. Cut into 3/4-inch slices.
In a large saucepan, heat 2 tablespoons olive oil. Saute mushrooms, stirring occasionally, until most of the liquid has evaporated. Sprinkle in flour and cook over low heat, stirring constantly, for 1 minute. Stir in broth and evaporated milk.
Cook over moderate heat, stirring constantly, until mixture comes to a boil. Cook for 1 minute. Remove from heat and stir in cheese, mustard, 1 teaspoon salt, pepper to taste, turkey, and sausage. Pour into greased 7x11 (2 qt.) casserole.
Place stuffing in a small bowl and toss with 2 tablespoons olive oil. Sprinkle over top of casserole.
Bake uncovered for 20 minutes or until top is browned and sauce is bubbling.
Prep Time: 15 minutes Cook Time: 20 minutes Makes: 6 servings |
