Place the parsnips, chicken stock and water in a medium sauce pan, and bring to a boil. Reduce the heat to low, cover and let simmer for about 10 minutes, or until the parsnips are tender.
Drain the liquid off, add the butter and milk, and mash the parsnips. Taste and add extra salt if needed. Set aside.
Preheat the oven broiler.
Heat a saute pan over medium-high heat, and add the onion. Sauce for about 5 minutes until lightly golden.
Add the ground turkey, and break up the pieces. Cook until turkey is lightly browned.
Reduce the heat to low, and add the salt, poultry seasoning, pecans, cranberries, apple, and quinoa and stir well to combine.
Add the maple syrup and balsamic vinegar, stir, and cover the turkey mixture. Let simmer for about 5 minutes or until the apple pieces are tender.
Transfer the turkey mixture to a casserole dish, or 8 x 10 baking dish.
Spoon the mashed parsnips over the turkey and smooth them out, so they cover the entire pan.
Place the baking dish under the broiler for about 4-5 minutes, or until the parsnips start to get slightly browned.