In a large bowl, combine the sausage meat, baking mix, and cheese. Use your hands to completely mix until well blended. The dough will be crumbly. Use your hands to roll into 1-inch balls and place on the prepared baking sheet. Brush each sausage ball with heavy cream. Bake until golden brown, about 15 minutes.

In a large, heavy pot, cook the bacon over medium heat until fat is rendered and the bacon is crisp, about 7 minutes.  Remove bacon pieces and drain on paper towels.  Reserve for garnishing.  Add the onion, carrots, celery, and bay leaves to the pan with the bacon fat.  Turn the heat to medium-low and cook the vegetables, stirring frequently, until very tender, about 15 minutes.

Stir in the lentils, sausage, and kale.  Add the tomatoes, crushing the tomatoes with your fingers as they are added to the pot. Add the chicken stock, salt, and pepper.  Over high heat, bring the mixture to a boil.  Then reduce the heat to low and simmer for 1 hour, covered, until lentils are tender. Stir and add more salt and pepper to taste, as desired.

Ladle into bowls and top with the reserved bacon bits and some grated Asiago cheese. Serve immediately.

On a lightly floured surface, unfold the pastry dough, and use a floured rolling pin to roll into a rectangle of about 10 by 15 inches.  Cut the rectangle in half, so that you have two 10 by 7 1/2 inch rectangles.  Transfer the rectangles to a baking sheet lined with parchment paper and refrigerate for about 20 minutes.

Heat the olive oil in a medium skillet over medium heat.  Add sausage, breaking up with a wooden spoon, and brown for about 10 minutes.  Using a slotted spoon, transfer the sausage to a paper towel-lined plate.

Spoon the sausage onto one of the pastry rectangles, leaving a 1-inch border all around.  Top with the grated provolone.  Using a pastry brush, brush the 1-inch border of pastry with beaten egg.  Lay the remaining rectangle of pastry over the filling and press gently to seal.  Leave the pastry on the parchment-lined baking sheet and refrigerate another 20 minutes (or up to 2 hours).

Preheat oven to 375 degrees F.

Using a small knife, trim the edges of the pastry. Using a pastry brush, coat the entire top of the pastry with the beaten egg.  Gently cut five 3-inch vents in the top, being careful not to pierce the bottom layer.  Bake, rotating once, for about 35 to 40 minutes, until the crust is deep golden brown and the pastry has puffed.  Using one or two spatulas, transfer the pie to a wire rack and let cool for about 10 minutes before slicing and serving.

In a large Dutch oven over medium heat, melt the butter. Add the flour and reduce heat to low. Cook, stirring constantly, until the mixture is chocolate brown, about 15 minutes. Do not let it burn. Stir in the onions, celery, and green pepper and cook an additional 5 minutes. Stir in the water and bouillon cubes. Place the turkey carcass in the water and bring to a boil. Reduce the heat to a simmer and simmer for 4 hours. Remove the carcass. Add the reserved turkey meat and the sausage. Stir in the Creole seasoning and season with salt and pepper. Simmer 1 hour more. Serve with steamed rice.

Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.

Bring a medium-size pot of water to a boil.  Parboil the sausages for 8 minutes.  Drain on a paper towel.

Warm the olive oil in a large sauté pan over medium heat.  Brown the sausages on all sides, about 5 minutes. Remove the sausages to a plate and cover gently with foil to keep warm. Add the onions to the same pan and sauté until tender, about 4 minutes. Add the garlic and continue to cook for another 2 minutes. Add the grapes and cook until their skin begins to pop, about 4 minutes. Add the white wine and simmer until the wine is nearly evaporated.  Toss in the parsley, salt, and pepper.  Remove sausages and splash the onion-grape mixture with balsamic vinegar.  Serve the sausages whole or sliced on the diagonal on top of the onion mixture.

In a large Dutch oven over medium heat, melt the butter. Add the flour and reduce heat to low. Cook, stirring constantly, until the mixture is chocolate brown, about 15 minutes. Do not let it burn. Stir in the onions, celery, and green pepper and cook an additional 5 minutes. Stir in the water and bouillon cubes. Place the turkey carcass in the water and bring to a boil. Reduce the heat to a simmer and simmer for 4 hours. Remove the carcass. Add the reserved turkey meat and the sausage. Stir in the Creole seasoning and season with salt and pepper. Simmer 1 hour more. Serve with steamed rice.