Cut the turkey into large cubes. Peel and thinly slice the spring onions, garlic, and mushrooms. Heat the olive oil in a Dutch oven and brown the turkey cubes on all sides. Remove the turkey and set aside. Return the pot to the heat and sauté the onions until softened. Add the turkey back in, sprinkle with flour or cornstarch, and mix well.

Add the bay leaves, tomato paste, garlic, white wine, and mushrooms. Scrape up any browned bits from the bottom. Add just enough water to barely cover the ingredients. Simmer on low heat for 25 minutes. Meanwhile, prepare the vegetables: peel and rinse the carrots and turnips, then cut them into pieces. Peel and wash the potatoes. Add the carrots, turnips, and potatoes to the pot and continue cooking for 20 to 30 minutes.