Butter a pudding-dish and fill with alternate layers of cold minced turkey and cooked minced and cold sausage meat, seasoning slightly as you go. The sausage will supply nearly all the seasoning you wish. Pour in as much gravy or weak stock as the dish will hold; let it soak in for a few minutes and cover with a mush of bread-crumbs, peppered, salted, and soaked in cream or milk, then beaten smooth with an egg and a tablespoonful of butter, melted. It should be half an inch thick. Cover and bake for half an hour, then uncover and brown. Serve at once, as the crust soon falls.