Cut crosses onto flat sides of chestnuts with a sharp knife. Drop into boiling water. Boil 15 min.; remove skins. Trim sprouts; score each root end with an X. Place chestnuts in vegetable steamer over boiling water. Steam 10 min. Add sprouts; steam 7-10 min., until sprouts are tender. Toss chestnuts and sprouts with butter, thyme, salt, and pepper. Crumble bacon on top.

Combine cream cheese, butter, and salt. Mix in flour to make a soft dough. Chill for 4 hours. On floured board, roll out to 1/8" thickness. Cut into 2" circles. Mix together potato, onion, garlic, turkey, rosemary, and pepper. Place 1 tsp. turkey on each circle. Fold in half; seal edges with a fork. Brush with egg. Place on ungreased baking sheet. Bake at 350 degrees for 25 minutes until golden. Makes 4-5 dozen turnovers.

Sauté onions and garlic in oil over medium heat for 30 minutes, stirring often, until onions are soft and golden. Sprinkle with flour. Stir and cook 2 minutes. Remove from heat. Stir in eggs, cream, and herbs. Pour into pastry shell. Bake at 350 degrees for 40-45 minutes, until filling is set and golden brown. But into wedges.