Mashed potatoes
1 liter of water
1 kg floury potatoes into coarse pieces
150 g cream cheese piquant 11% (could be Philadelphia with garlic and Herbs)
1 ½ tsp salt

Turkeystew
25 g butter
500 g turkey breast, diced
300 g finely chopped cabbage
3 unpeeled apples into coarse pieces,
2 tablespoons fresh thyme leaves
2 tsp salt
½ cup coarsely chopped fresh flat-leaf parsley
freshly ground pepper

Mashed potatoes: Boil water and potatoes in a large, heavy-based saucepan over low heat, covered, for approx. 20 minutes. Save 1 cup boiling water. Add the remaining water and steam the potatoes dry. Mash them roughly, for example, with a spoon. Turn the potato water, cheese and salt in. Warm mashed potatoes through and season to taste.

Turkeystew: Let the butter turn golden in a sauté pan. Brown the meat in approx. 3 min. Add the cabbage, apples, thyme and salt and cook at high heat and stirring for approx. 3 min. Season to taste.

To serve: Place the mashed potatoes in a hot dish. Spread the turkey pan across the bog and sprinkle with parsley and pepper. Serve immediately.