I adapted this from a wonderful recipe in last December's Bon Appetit. I was able to subsitute reduced fat milk for cream and whole milk without compromising the rich flavor of the dish. Whole-grain bread adds more fiber. The chicken sausage is less fatty than traditional sweet Italian sauage. I added thyme just because I love it and grow a few varieties in my garden.
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<br />This was my first entry in a food52 contest, over two years ago...

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