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Boil all of the potatoes in water until tender. Drain well and mash the potatoes with the butter, buttermilk and 1/4 teaspoon sage; add salt and pepper, to taste. Heat the oil in a large pan and saute the turkey, onion, garlic, carrots and zucchini for 5 minutes. Add the cayenne pepper, 2 teaspoons marjoram, 2 teaspoons sage, tomato paste and stock. Simmer, uncovered, gently for 10 to 15 minutes. Add the peas and adjust the seasoning. Put the turkey/vegetable mixture into the bottom of a 2 quart casserole and frost the top with the mashed potatoes. Sprinkle with the sunflower seed kernels and bake in a pre-heated oven at 350°F for 30 to 40 minutes.
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Science-driven American baking — cookies, pies, cakes with precision
Unrefined whole cane sugar — Indian sweets, chai, payasam
Achievable elevated desserts — laminated doughs, cakes, custards
Ceramic pie dish — even browning, beautiful presentation
Grade A bourbon vanilla beans for custards, ice cream, extracts