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1
Slice thin the mushrooms and chop the stems.
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2
In an eight-inch skillet over medium-low heat, melt three tablespoons of the butter, add the mushrooms and prosciutto and saute, stirring occasionally, until they are softened and browned, about 10 minutes.
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3
Add the walnuts and brown them lightly, then stir in the chopped shallots and garlic, and saute, stirring, for 30 seconds.
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4
Scrape the contents of the skillet into a bowl.
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5
Season with salt and pepper.
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6
Add the remaining butter to the skillet and slowly brown the sausages on all sides.
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7
Drain, cool, cut up and put the sausages in the work bowl of a food processor and process until they are coarsely ground.
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8
In a large bowl, toss them with parsley, thyme and the mushroom and prosciutto mixture.
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9
Mix thoroughly, adding at the same time the flamed Cognac.
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10
(If making the stuffing a day early, set it aside to cool, then cover and refrigerate.)
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11
Just before stuffing the turkey, soak the bread cubes in milk for five minutes, then squeeze gently and toss lightly to render them fluffy.
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12
Add the bread to the stuffing and mix thoroughly, then fold in the beaten eggs.
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13
Correct the seasoning.
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14
Cool and set aside until ready to stuff the turkey.
