Place a dutch oven over medium heat. Add ghee along with onion, celery, and carrots and sauté for about 5 minutes, until onion becomes fragrant and translucent. Then add garlic, peas, mushrooms, and turkey. Cook for another 5 minutes, until mushrooms have reduced in size.
Add mashed potatoes, broth, rosemary, thyme, sage, and salt & pepper. Mix until potatoes break down. Cook for 15 minutes until slightly reduced. Use a ladle to fill 6 ramekins. Place ramekins on baking sheet.
In a large bowl, whisk together baking flour, salt and baking soda. In a medium bowl, whisk together eggs, ghee, honey, and almond milk. Pour wet ingredients into dry mixture and use a spatula to combined completely. Then add the minced jalapeños and fold into the mixture. Use an ice cream scoop to scoop 1-2 scoops on top of each ramekin. Then press a mushroom slice into the middle. Place in the oven to bake for 35 minutes or until the middle of the cornbread stuffing is cooked through.