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1
In a 2-quart saucepan, melt the butter add the mushrooms; saute until they give off some of their liquid, about 4-6 minutes.
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2
Sprinkle the mushrooms with the flour and stir until the flour is cooked and small bubbles form on the bottom of the pan, about 2-3 minutes.
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3
Gradually whisk in the broth, stirring until smooth; when the broth begins to boil, decrease heat and stir in the turkey, peas, carrot, and sage.
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4
Taste the sauce and adjust seasoning with salt and pepper (at this point, the filling may be refrigerated for up to 2 days, or frozen for up to 1 month).
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5
Preheat oven to 375.
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6
Make the dressing--in a saute pan, melt the butter; add in onion, celery, sage, and thyme; saute for about 3 minutes, until the vegetables are soft.
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7
Place the bread crumbs in a mixing bowl; add the onion-celery mixture and toss well.
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8
Add some of the chicken broth, a few tablespoons at a time, to moisten the bread crumbs.
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9
If you like your dressing moist, add all of the broth; if you like it drier, add just enough to suit your taste.
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10
Place the turkey mixture in a 3-quart or 13 x 9 inch casserole dish, cover it with the dressing, and sprinkle the top with the melted butter.
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11
Bake for 30-45 minutes, until the dressing is golden brown and the turkey filling is bubbly.
