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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