Turkey and Stuffing Casserole

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Turkey Filling:

2 tablespoons EVOO

2 tablespoons butter 

2 pounds ground turkey, at room temperature and patted dry 

About 2 teaspoons Worcestershire sauce 

Salt and freshly ground black pepper

Salt and freshly ground black pepper 

2 ribs celery, chopped 

1 carrot, chopped 

1 onion, chopped 

1 small potato, peeled and chopped 

2 tablespoons finely chopped fresh thyme

2 tablespoons flour 

2 to 2 1/2 cups turkey or chicken stock 

1/2 cup organic frozen peas 

Stuffing:

6 tablespoons butter, cut into pieces

3 to 4 ribs celery with leafy tops, chopped 

2 small apples, such as Macintosh or Honeycrisp, chopped

1 large fresh bay leaf 

1 onion, chopped 

About 1 tablespoon poultry seasoning, such as Rachael Ray Perfect Poultry Seasoning

Salt and freshly ground black pepper (if not included in the poultry seasoning blend)

Salt and freshly ground black pepper (if not included in the poultry seasoning blend) 

1 bag traditional seasoned stuffing mix, such as Pepperidge Farm, or 5 cups cubed stale bread 

About 3 cups turkey or chicken stock

Butter, for dotting casserole