Dice the sweet potatoes and rutabagas then boil until tender. Mash with butter, milk until desired consistency.
Salt and pepper to taste.
Brown turkey in large skillet with olive oil, salt and pepper
Dice onion, carrot, kohlrabi, celery and bell peppers
Remove turkey from pan
Saute diced vegetables in olive oil/turkey drippings, garlic and rosemary until tender, about 10-12min
De-glaze pan with red wine, simmer for 2-4 minutes
Add 1Tbps butter to thicken
Add about 2 cups of beef stock over time allowing sauce to reduce and thicken
Mix Turkey back in and simmer for 20 minutes or until sauce is thickened adequately
Pour vegetable/turkey mixture into oven safe casserole dish and top with potato mixture
Place under preheated broiler in over for 5-10 minutes, or until potatoes start to brown and crisp.