2 (4-ounce) hot turkey Italian sausage links, casings removed
1 tablespoon butter
3 cups chopped onion
4 ounces sliced cremini mushrooms
1 1/2 pounds red potatoes, coarsely chopped
1/2 teaspoon kosher salt
1/2 cup fat-free, lower-sodium chicken broth
Cooking spray
3/4 cup (3 ounces) shredded Swiss cheese
2 tablespoons chopped fresh thyme

2 (4-ounce) hot turkey Italian sausage links, casings removed 1 tablespoon butter 3 cup s chopped onion 4 ounces sliced cremini mushrooms 1 1/2 pounds red potatoes, coarsely chopped 1/2 teaspoon kosher salt 1/2 cup fat-free, lower-sodium chicken broth 3/4 cup (3 ounces) shredded Swiss cheese 2 tablespoons chopped fresh thyme

Preheat oven to 400°.
Heat a large nonstick skillet over medium-high heat. Add sausage to pan, and sauté for 5 minutes or until browned, stirring to crumble. Remove sausage from pan; drain. Wipe pan with paper towels. Melt butter in pan. Add onion; sauté 4 minutes, stirring occasionally. Add mushrooms; sauté 6 minutes, stirring occasionally. Add potatoes and salt; sauté 5 minutes or until browned, stirring occasionally.
Stir in sausage and broth. Remove from heat. Spoon potato mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray; top with cheese. Cover and bake at 400° for 30 minutes. Uncover and bake an additional 15 minutes or until golden. Sprinkle with thyme.