Step 1

Drain and reserve water from turkey and mushrooms. Set all aside.

Step 2

Put the onion in a microwave-safe dish. Add enough of the reserved water to cover the onion in water; cover the dish and cook in microwave for about 4 to 5 minutes, or until soft. Set aside.

Step 3

Take about 150 ml (1/2 cup / 4 oz) of the reserved water. Put in a microwave safe jug or dish. Mix with the cornstarch. Zap 1 minute, stir, zap another minute, then add all the rest of the reserved water. Zap 2 minutes, stir, zap a final 4 minutes.

Step 4

Remove from microwave, stir in the marjoram, salt sub, and ground black pepper.

Step 5

In a very large bowl, put the drained turkey and mushrooms, the cooked onion with liquid, and the thickened sauce. Drain the jars of vegetables (green beans and carrots), and add the drained vegetables to the mixture. Fold the turkey mixture well to blend evenly.

Step 6

Start oven heating at 180 C (350 F).

Step 7

Line the bottom of the casserole dish with a pie crust. (See some crust ideas below.) Put the turkey mixture in. Put top crust on.

Step 8

Bake uncovered for about 35 to 45 minutes till piping hot and crust is browned.