Heat the oil in a heavy-based saucepan. Add the turkey, Worcestershire sauce, wine, onion, spices and seasoning and fry over medium heat for 10 minutes.
Add a little boiling water if mixture becomes too dry.
Add the spring onion and continue to fry for another minute. Remove from the heat and set aside.
Place the citrus peel, ginger, 225 ml orange juice and butter in a small saucepan and bring to the boil. Mix the cornflour with the remaining orange juice and stir into the sauce. Stir until mixture thickens, then remove from the heat.
Combine dry ingredients and nuts. Beat the eggs and mix in the yoghurt and oil. Gradually add egg mixture to dry ingredients to make a smooth batter.
Pour a little more than half the batter into a well-greased 30 x 19 cm ovenproof dish. Place the meat mixture evenly on top of the batter, then spread the citrus sauce over the meat. Top with the remaining batter.
Bake in a preheated oven at 180 ºC for 35 to 40 minutes until golden brown. Garnish with parsley and serve with salads for a festive lunch or light supper.