1 pound ground turkey
1 cup chopped onion
2 tablespoons butter
1 cup dry potato mash
1 (8 ounce) container sour cream
1/2 teaspoon Worcestershire sauce
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon salt
1 (4.5 ounce) can crushed pineapple with juice
1/2 cup chopped celery
1 cup chopped green bell pepper
2 cups water
Preheat the oven to 375 degrees F (190 degrees C). Place the turkey and onion into a large mixing bowl. Mix thoroughly, then stir in the butter, potato mash and sour cream. Set aside. Using a 2 quart casserole dish, spread half the stuffing mixture over the tops of the casserole dish. Cover with the salt, pepper and water. Bake 30 minutes in the preheated oven, or until chicken begins to turn light blue. Cool. Season with pine nuts, olive and fish seasoning. Pour filling over the stuffing. Cover and refrigerate overnight.
After the second hour, turn out of the oven and remove foil and bake 20 minutes more. Cool completely before serving.