Mushrooms and turkey in a cream sauce laced with sherry and Parmesan over orzo can be doubled or tripled for buffet-style entertaining.
11/2 pounds Chicken and Wild Mushroom Sausage links, Spinach and Gruyère Chicken Sausage links, or purchased raw poultry sausage
2 tablespoons olive oil
3 tablespoons unsalted butter
2 shallots, chopped
1/2 pound mushrooms, wiped with a damp paper towel, trimmed, and sliced
3 tablespoons all-purpose flour
1/2 cup medium dry sherry
1 cup half-and-half
1 cup Chicken Stock or purchased low-sodium stock
1/4 teaspoon freshly grated nutmeg
3/4 cup freshly grated Parmesan
Salt and freshly ground black pepper to taste
1. Separate sausage into links, if necessary, and prick sausages with the tip of paring knife or the tines of a sharp meat fork.
2. Heat oil in a skillet over medium-high heat. Brown sausages on all sides, turning them gently with tongs. Remove sausages from the skillet, and set aside. Add onion and garlic to the pan, and cook, stirring frequently, for 3 minutes, or until onion is translucent.
3. Add butter in the skillet over medium-high heat. Add shallots and mushrooms, and cook for 3 minutes, or until mushrooms begin to soften. Reduce the heat to low, stir in flour and cook for 2 minutes, stirring constantly. Whisk in sherry, and bring to a boil over medium-high heat, whisking constantly. Simmer 2 minutes, then add half-and-half, stock, nutmeg, and Parmesan, and simmer 3 minutes.
4. Return sausages to the skillet, bring to a boil, and simmer sausages, covered, over low heat, turning occasionally with a slotted spoon, for 20 to 25 minutes, or until sausages are very tender. Season to taste with salt and pepper, and serve immediately.
Note: The dish can be made up to 2 days in advance and refrigerated, tightly covered. Reheat it over low heat or in a 350°F oven for 30 minutes, or until hot.