1 lb. sausage links
1/4 lb. (1 stick) butter
3/4 lb. mushrooms, sliced
4 tbsp. all-purpose flour
1 1/2 c. chicken or turkey broth
1/2 c. whipping cream or half & half
1 c. shredded sharp cheddar cheese (about 4 oz.)
1 tsp. prepared mustard
1 tsp. salt
Freshly ground pepper
3 to 4 c. cooked turkey, cut into bite-size pieces
1 c. pkgd. herb-seasoned stuffing or leftover stuffing

Place sausage in large skillet. Add 1/4 inch of water, cover, and simmer for 10 minutes. Remove cover and simmer until water has evaporated and sausage browns. Turn and brown other side. Remove to paper towels and cool. Cut sausage into 3/4 inch pieces.

In large saucepan, melt 4 tablespoons butter. 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 chicken or turkey broth and cream or half and half. Cook over moderate heat, stirring constantly, 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 7 x 11 inch (2 quart) casserole. Melt 4 tablespoons butter. If using dry herb-seasoned stuffing, place it in a small bowl and toss with butter. Sprinkle over casserole. If using leftover stuffing, sprinkle it over the casserole and sprinkle butter over the top.

May be refrigerated, covered with foil, for 2 days.

May be frozen for 1 month.

Bake uncovered at 350 degrees for 20 minutes or until top is browned and sauce is bubbling. Serves 6.