Directions

1. In a large heavy bottom pot, heat oil over medium-high heat.
2. Add turkey in batches and sauté until lightly browned.
3. Remove turkey, set aside.
4. Melt butter in the same pot. Add onions, celery, carrots, parsnip, garlic and mushrooms. Sauté for 5 minutes.
5. Add flour and continue to stir for 2 more minutes.
6. Add wine and deglaze the pot by scraping the bottom, while simmering the wine.
7. Add turkey stock, cream, and rosemary.
8. Simmer, stirring often, for about 10 minutes. Return the turkey to the pot and continue to simmer for an additional 10 minutes until the vegetables are tender.
9. Slice the top third of each Kaiser bun off. Hollow out the bun, leaving a 1/4 inch bread crust to form a “bowl”
10. Fill each bun with stew, place the lid on top, and serve.