Instructions: Make half the recipe for wheat germ crust. After its baked, cut into 4 wedges, 1 for each person.

To a large skillet over high heat, add half of the oil and cook the onions, caraway and dill seeds, letting them sit without stirring for 2 minutes. When they are browning, turn the heat down and cook for 3 more minutes. Remove and set aside.

To the same skillet, add the remaining oil and distribute the turkey, piece by piece, flat on the pan to brown for 2 minutes on one side.

Add the cooked onions and stir until well incorporated. Cook over medium heat for 5 minutes, stirring occasionally.

Pour in the beef stock, scraping the pan residues completely into the liquid. Pour in the wine, stir well and simmer, uncovered, for 15 minutes. Add the mushrooms and simmer for 10 minutes more. Remove from the heat, add the arrowroot slurry, return to the heat and stir until thickened.

At the same time you add the mushrooms, put the broccoli on to steam until tender - about 10 minutes.

To serve, place a baked sweet potato and some broccoli on each plate.

Spoon on the turkey and vegetables and top with a pastry wedge.

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