Ingredients

• 0.5 pounds bulk pork sausage
• 3 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped fresh mushrooms
• 0.25 cups all-purpose flour
• 2 cups chicken broth
• 1 teaspoon dried sage
• kosher salt and ground black pepper to taste
• 0.67 cups heavy cream
• 2 cups chopped cooked turkey
• 2 cups frozen mixed vegetables , thawed

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish and line a sheet pan with aluminum foil.
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a plate and set aside, reserving drippings in the skillet.
3. 3 Melt sausage drippings and 3 tablespoons butter together in the skillet over medium heat. Add onion and mushrooms; cook until soft, stirring occasionally, 4 to 5 minutes. Stir in 1/4 cup flour and cook for 2 minutes; mixture will thicken as flour cooks. Stir in chicken broth and continue to cook and stir until flour lumps dissolve and mixture begins to bubble, about 1 minute. Remove from heat and add sage. Season with salt and pepper.
4. 4 Stir heavy cream into the mixture and add reserved sausage, turkey, and mixed vegetables. Adjust seasoning if necessary and pour into the prepared baking dish.
5. 5 Combine flour, baking powder, and salt in a large bowl for topping. Stir in 1 cup heavy cream at first; gradually add remaining cream to form a wet, sticky dough.
6. 6 Drop large tablespoon-sized dough balls on top of the meat and vegetable mixture, evenly spacing 15 to 16 balls in total.
7. 7 Combine melted butter, parsley, chives, and garlic powder in a small bowl. Brush mixture lightly over each dough ball. Place the baking dish onto the prepared sheet pan.
8. 8 Bake in the preheated oven until bubbly and topping is browned, about 45 minutes.
9. 9 Remove from the oven and let cool on a wire rack for about 30 minutes before serving.

Nutrition per serving