*  Exported from  MasterCook  *
                     Creamed Turkey with Pastry Pillows
 Recipe By     : 
 Serving Size  : 18   Preparation Time :0:00
 Categories    : Main Dishes                      Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       T            Salt
    1       t            Paprika
      3/4   t            Pepper
    3                    Bouillon cubes,chicken
    3       qt           Milk
      1/2   c            Sherry
    1       T            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
   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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