Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Italian-sausage links
1/4 c Water
1 Turkey,roasted(12#)
1 c Butter or margarine
2 Onion,mediumdiced
1 lb Mushrooms,thinly sliced
1 c Flour,all-purpose
1 tb Salt
1 ts Paprika
3/4 ts Pepper
3 Bouillon cubes,chicken
3 qt Milk
1/2 c Sherry
1 tb Parsley,minced,for garnish
1 pk Frozen puff pastry(17oz)

1. Let one 17 ounce package frozen puff pastry stand at room
temperature 20 minutes to thaw slightly. Preheat oven to 350'F.
Unfold one sheet of pastry; cut along fold lines to make three 10x3"
rectangles; cut each rectangle crosswise into 3 pieces. Place pastry
pieces on large cookie sheet. Repeat with remaining sheet of pastry.
Bake 15 minutes or until puffed and golden. With pancake turner,
remove pastries from cookie sheet to wire racks to cool.
2. Meanwhile, in 10" skillet over medium heat, heat sausages and
water to boiling. Cover; simmer 5 minutes. Remove cover; continue
cooking, turning sausages frequently, until water evaporates and
sausages are well browned, about 20 minutes. Remove sausages to paper
towels to drain. Thinly slice sausages.
3. Cut turkey meat into bite-sized chunks; set aside. (Reserve turkey
bones for soup another day.)
4. In 8-quart Dutch oven or saucepot over medium heat, in hot butter
or margarine, cook onions and mushrooms, stirring occasionally, until
vegetables are tender. Stir in flour, salt, pepper, paprika, and
bouillon until blended; cook 1 minute. Gradually stir in milk and
sherry until smooth; cook, stirring constantly, until sauce thickens
slightly and boils. Add turkey meat and sausage to cream sauce in
Dutch oven; heat through.
5. To serve, spoon turkey mixture into large chafing dish. Garnish
with parsley. Split each pastry pillow horizontally in half. Let each
person spoon some creamed turkey over pastry.

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