• Cut turkey into 2.5 cm (1 inch) cubes.
• In a pot, melt butter. Add olive oil, then brown turkey cubes on each side. Sprinkle turkey cubes with flour.
• Add wine and poultry broth, tomato paste and bay leaves. Cover and let simmer on the stovetop for 30 minutes or until tender.

For Garnish:

• In a skillet, brown the bacon for approximately 10 minutes.  Remove skillet from the heat and set aside.
• In the meantime, bring water to boil to cook pearl onions. Cut off the ends of the pearl onions and soak for a few seconds in boiling water, then in cold water. Drain and peel the pearl onions.
• In the same skillet used to brown the bacon, sauté the onions for a few minutes. Add mushrooms and cook for 5 minutes.
• Add mushroom and onion garnish to the turkey bourguignon pot.
• At this stage, you can finish cooking the turkey bourguignon on the stovetop and let simmer for 10 minutes before serving. You can refrigerate the turkey bourguignon for up to 3 days before serving, or add the phyllo dough to prepare a pie.

For the pie

• Preheat the oven to 400 F.
• Put the turkey bourguignon in a baking dish.
• Cut the phyllo sheets to fit your dish. It will take 4 layers of phyllo dough and 1 to 2 sheets to crumple for presentation.
• Brush each phyllo sheet with a little butter. Put 4 layers of phyllo dough on the turkey bourguignon First, cut 7 to 8 small sections of approximately 15 x 15 cm (6 x 6 inches) and carefully crumple with your hands. Distribute the small bundles on the pie.
• Cook the pie in the center of the oven until the phyllo dough browns and becomes crispy, about 10 to 12 minutes. If the phyllo dough touches the meat directly, it won’t be as crispy as if you make small bundles.