1. Add the millet in a steady stream to the boiling broth while stirring. Add the salt and cook until boiling and thick. Spread half the thick mush in the bottom of an oiled 2-quart casserole or baking dish.
2. Meanwhile, heat the oil in a heavy skillet and saute the onion and garlic until tender but not browned. Add the turkey and cook, stirring, until all pink disappears. Stir in the sage, salt, pepper, and tomato sauce. Bring to a boil and sunnier for 10 minutes. Spoon half over the millet in the casserole.
3. Sprinkle over half the cheese and the nuts. Top with remaining millet mush, the remainder of the tomato sauce, and the remaining cheese. Bake in a 350-degree oven for 20 minutes, or until hot and lightly browned.