In a large saucepan, melt 4 tablespoons of the butter and saute the mushrooms, stirring occasionally, until most of the liquid has evaporated. Sprinkle in the flour and cook over low heat, stirring constantly, for 1 minute. Stir in the chicken or turkey broth and the cream. Cook over medium heat, stirring, until the mixture comes to a boil. Cook for 1 minute. Remove from heat and stir in the cheese, mustard, salt, pepper, turkey and sausage. Pour into a greased 2-quart casserole. Melt remaining 4 tablespoons butter. If using dry herb-seasoned stuffing, place it in a small bowl and toss with the butter. Sprinkle over the casserole. If using leftover stuffing, sprinkle it over the casserole and sprinkle the butter over the top. Casserole may be covered with foil and refrigerated for 2 days, or frozen for 1 month and defrosted the night before serving. Bake, uncovered, at 350 degrees for 30 minutes, or until top is browned and sauce is bubbling.
-- From Diane Philips' ''Do Ahead Thanksgiving''

Per serving: 667 calories (percent of calories from fat, 57), 46 grams protein, 25 grams carbohydrates, 2 grams fiber, 39 grams fat, 191 milligrams cholesterol, 1,501 milligrams sodium.

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