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1
For the turkey filling: Heat the EVOO in a large, deep skillet over medium-high heat and melt in the butter.
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2
Add the turkey and cook, crumbling the meat, until browned.
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3
Season with the Worcestershire and some salt and pepper.
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4
Add the celery, carrots, onions, potatoes and thyme and cook, partially covered, to soften the vegetables, 8 to 10 minutes.
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5
Stir in the flour and cook for 1 minute; add the stock and cook to thicken.
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6
Stir in the peas until warmed through.
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7
Transfer the mixture to a casserole dish.
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8
For the stuffing: Heat a large skillet over medium heat and add the butter.
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9
When melted, add the celery, apples, bay leaf and onions.
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10
Add the poultry seasoning and salt and pepper if using and cook until tender, 12 to 15 minutes.
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11
Add the stuffing mix and moisten with the stock.
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12
Arrange the stuffing on top of the turkey filling and dot with butter.
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13
Cool and store for a make-ahead meal, or bake to serve immediately.
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14
If baking immediately, bake at 375 degrees F until brown, bubbly and crisp on top, 15 to 20 minutes.
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15
If baking later, bring to room temperature and bake at 375 degrees F until brown, bubbly and crisp on top, 40 to 45 minutes.
