Ingredient
500 g turkey breast cut into cubes
2 tbsp all purpose flour
3 tbsp Oil
2 tbsp butter 2 tbsp
3 onions, chopped 3
2 celery stalks, sliced 2
2 large carrots, sliced 2
2 parsnips, sliced* 
1 clove garlic, minced
1 tbsp fresh rosemary, chopped
2 cups fresh button mushrooms
2 cups dry white wine
1 cup of chicken stock
1/2 cup 18% cream
Salt & pepper to taste    
4 large kaiser buns

Method
1. Dust turkey with flour. In a large, heavy-bottom pot, heat oil and butter over medium-high heat. Add turkey and saute on all sides until lightly browned. Remove turkey and set aside.

2. Add onions, celery, carrots, parsnip, garlic and rosemary. Saute for 10 minutes or until onions become transparent. Return turkey to the pot and add white wine and chicken stock. Cover and reduce to simmer. Cook for 20 minutes or until vegetables are tender. Stir in cream and season to taste.

3. Slice the top third of the kaiser bun off. Hollow the bottom of the bun out, leaving a 1/4 inch bread crust to form a *bowl*.

4. Fill each bun with stew, place lid on top and serve.

Serves 4.

*Two medium potatoes peeled and diced may be used as a substitute for parsnips.