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1
Let one 17 ounce package frozen puff pastry stand at room temperature 20 minutes to thaw slightly.
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2
Preheat oven to 350F (180C).
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3
Unfold one sheet of pastry; cut along fold lines to make three 10x3 inchrectangles; cut each rectangle crosswise into 3 pieces.
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4
Place pastry pieces on large cookie sheet.
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5
Repeat with remaining sheet of pastry.
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6
Bake 15 minutes or until puffed and golden.
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7
With pancake turner, remove pastries from cookie sheet to wire racks to cool.
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8
Meanwhile, in 10 inch skillet over medium heat, heat sausages and water to boiling.
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9
Cover; simmer 5 minutes.
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10
Remove cover; continue cooking, turning sausages frequently, until water evaporates and sausages are well browned, about 20 minutes.
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11
Remove sausages to paper towels to drain.
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12
Thinly slice sausages.
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13
Cut turkey meat into bite-sized chunks; set aside.
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14
(Reserve turkey bones for soup another day.)
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15
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.
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16
Stir in flour, salt, pepper, paprika, and bouillon until blended; cook 1 minute.
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17
Gradually stir in milk and sherry until smooth; cook, stirring constantly, until sauce thickens slightly and boils.
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18
Add turkey meat and sausage to cream sauce in Dutch oven; heat through.
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19
To serve, spoon turkey mixture into large chafing dish.
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20
Garnish with parsley.
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21
Split each pastry pillow horizontally in half.
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22
Let each person spoon some creamed turkey over pastry.
