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Preheat oven to 425F.
Add olive oil to a large skillet. Heat the skillet to medium high heat. Add the shallots, parsley, thyme and sage and the celery and cook until the vegetables are soft, about 5-10 minutes.
Add the frozen mixed vegetables, diced turkey, 2 cups of the chicken broth, ½ teaspoon salt and black pepper and bring to a boil. Stir and simmer over medium-low heat for about 10 minutes.
Combine 1 cup chicken broth with the corn starch and mix until the cornstarch is completely dissolved.
Add to the turkey and cook over medium-low heat, stirring until thickened, about 4 to 6 minutes.
Place the stuffing over the turkey filling. Bake 30 to 45 minutes, or until the crust is golden and the filling is hot and bubbly. Enjoy!