Summer Squash and Turkey Sausage Gratin

• 3 tablespoons unsalted butter, at room temperature
• 2 cups whole or low-fat milk
• 3 sprigs of flat-leaf parsley
• 2 sprigs of thyme
• 10 whole black peppercorns
• 2 tablespoons canola oil
• 3/4 pound Italian turkey sausage
• 4 green onions, white and green parts, sliced
• 4 medium yellow squash (about 1 1/4 pounds), cut into 1/4-inch-thick slices
• 4 medium zucchini squash (about 1 1/4 pounds), cut into 1/4-inch-thick slices
• Coarse salt and freshly ground black pepper
• 1 clove garlic, very finely chopped
• 1 teaspoon chopped fresh thyme
• 2 tablespoons all-purpose flour
• 1 cup grated sharp Cheddar or Gruyere cheese (about 4 ounces)
• 3 large eggs, lightly beaten
• Pinch of cayenne pepper
• 1 cup fresh or panko (Japanese) breadcrumbs
• 1/4 cup grated Parmigiano-Reggiano cheese (about 1 ounce)

1. Preheat the oven to 350F.
2. Brush a baking dish with 1 tablespoon of the butter.
3. In a saucepan, heat the milk over medium heat until bubbles form around the edges of the pan.
4. Add the parsley, thyme, and peppercorns.
5. Cover, remove from the heat, and set aside to steep while cooking the sausage and squash.
6. Heat the oil in a large skillet over high heat.
7. Add the sausage and cook, stirring occasionally, until cooked through, about 5 minutes.
8. Add the green onions and the yellow and zucchini squash, season with salt and pepper, and cook until tender, about 8 minutes.
9. Add the garlic and thyme and cook until fragrant, 30 to 45 seconds.
10. Transfer to a colander to drain.
11. Meanwhile, to make the sauce, in the same skillet used for the squash, melt the remaining 2 tablespoons of butter.
12. Add the flour and stir until foamy.
13. Strain the heated milk into the flour mixture and stir to combine.
14. Bring to a boil over medium-high heat, and cook until the sauce is thick enough to coat the back of a spoon, about 3 minutes.
15. Remove from the heat.
16. Add the cheese and stir to melt and combine.
17. Add a little bit of the sauce to the beaten eggs; stir to combine, then add the egg mixture back to the sauce and stir to combine.
18. Add a pinch of cayenne and season to taste with salt and pepper.
19. Combine the breadcrumbs and the grated Parmigiano-Reggiano in a small bowl.
20. Set aside.
21. Add the well-drained sausage-squash mixture to the sauce and stir to combine.
22. Transfer the mixture to the prepared baking dish.
23. Top with the cheese-breadcrumb mixture.
24. Bake until bubbly and set, about 30 minutes.
25. If necessary, for the last few minutes, broil until the topping is a rich, golden brown, 2 to 3 minutes.

unsalted butter, milk, parsley, thyme, black peppercorns, canola oil, italian turkey sausage, green onions, yellow squash, zucchini, salt, clove garlic, thyme, flour, gruyere cheese, eggs, cayenne pepper, breadcrumbs, cheese

Taken from www.epicurious.com/recipes/food/views/summer-squash-and-turkey-sausage-gratin-380415 (may not work)