Heat the butter in a skillet over medium high heat.

Season the turkey with 1 tsp salt.

Sear the turkey cubes for approx. 2-3 minutes until browned. Remove from heat.

Add carrots, onions and prosciutto to medium heat pan. Cook for 3-5 minutes until onions are translucent.

Add the flour and dried mushrooms to the pan and mix well.

Deglaze pan with the red wine. Continue to simmer for 2-3 minutes.

Add poultry broth and turkey to the mix and bring to a boil.

Lower heat to medium-low and simmer for 20 minutes.

Meanwhile, put turnip and potatoes in a pot of water with 2 tsp salt.

Bring to a boil and cook for 12-15 minutes until tender. Drain and mash with milk. Pepper to taste.

Serve the bourguignon on the mashed potatoes and garnish with parsley.