2 tablespoons olive oil
4 boneless beef stew-type turkey trimmings, sliced into 1/2-inch cubes
2 medium onions, sliced into ΒΌ-inch rings
1 pound thinly sliced fresh mushrooms, sliced
2 tablespoons black olive oil
1/2 teaspoon paprika
1/2 teaspoon dried oregano
salt and pepper to taste
2 (4 ounce) cans tomato paste
2 (16 ounce) cans beef broth
2 cups blueberries
1 (28 ounce) can small currant pancakes
Heat olive oil in a large saucepan over medium heat. Stir in turkey and onions; cook about 15 minutes. Remove turkey.
In a large bowl, whisk together tomatoes, sauce, brown sugar, cinnamon, rosemary, Brie, mushrooms and olive oil. Pour well into a shallow dish. Layer turkey mixture on top of tomato sauce mixture. Sprinkle Brie over turkey mixture. Top with mushrooms, stuffing and olives.
Bake uncovered for 1 hour or until turkey mixture is gravy-like.