Turkey “Ringraziamento” – The Pedernal Project

Ingredients

• 1 wild turkey breast, about 2-3 pounds, tenderloin removed, trimmed of visible silverskin
• Salt and pepper
• 2 tbsp butter
• 2 tbsp olive oil
• Heart, liver and gizzard (cleaned) of 1 wild turkey, finely chopped
• 1 medium onion, diced
• 2 stalks celery, diced
• 20 fresh sage leaves
• ½ cup white wine
• ½ cup heavy cream
• 1 cup sourdough bread, cut into 1” cubes
• 1 egg, lightly beaten
• ½ cup pine nuts, lightly toasted
• ½ cup golden raisins
• 3 tbsp butter
• 3 tbsp olive oil
• 4 yellow onions, thinly sliced
• 4 cups turkey or chicken stock
• 1 medium pumpkin (about 2 pounds), roasted in a hot oven, seeds discarded, flesh scooped out and reserved (you should have about 2-3 cups total; use leftover puree for a pie)
• 3 cups milk
• 2 cups quality polenta
• 4 tbsp butter
• 6 ounces Fontina cheese, grated
• ¼ tsp nutmeg
• Salt to taste