|Ground turkey||2 Pound|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Dry bread crumbs||2⁄3 Cup (10.67 tbs)|
|Ground nutmeg||1⁄2 Teaspoon|
|Polish sausage||1⁄2 Pound|
In a frying pan over medium heat saute the onion in the butter until soft; set aside.
In a large bowl mix together the ground turkey, whipping cream, eggs, salt, pepper, bread crumbs, nutmeg, and the onion.
Spoon half of the meat mixture in an even layer in a 1 1/2-quart deep oval or round casserole.
Arrange Polish sausage on meat layer.
(If casserole is round, mark direction that the sausages point.) Cover sausage with remaining meat mixture, patting it smoothly and compactly into casserole.
Cover and set inside a larger pan with about 1 1/2 inches hot water.
Bake in a 350Â° oven for 2 hours.
Lift casserole from hot water and let cool to room temperature.
Then refrigerate (still covered) until thoroughly chilled, at least 6 hours or overnight.
Pour off juices and spoon over top of loaf.
Cut in thin vertical slices at right angles to the direction the sausages point in dish