Heat vegetable oil in a large skillet over moderate heat.

Cook ground turkey until no longer pink. Drain excess fat and transfer the turkey to a plate.

Add thinly sliced scallions to the skillet and cook for 1 minute until tender.

Add peeled, cored, and thinly sliced apples to the skillet and sauté for 5 minutes, or until lightly browned.

Remove the skillet from the heat. Add apple juice or brandy.

Return the skillet to the heat and cook until the liquid has evaporated.

Add chicken stock and dried sage to the skillet. Bring the mixture to a boil.

Reduce heat to a simmer and return the cooked turkey to the skillet. Cook for 5-7 minutes, or until heated through.

In a small bowl, whisk together sour cream and flour.

Stir the sour cream mixture into the skillet and simmer, stirring constantly, for 2 minutes, or until the sauce has thickened.

Stir in chopped fresh parsley before serving.