Glazed Thanksgiving Turkey

Put the minced pork in a large bowl and crumble the sausage into small pieces inside.

Remove the pit from the dried plums and cut them into pieces. In the bowl with the meat, add the grated Parmigiano Reggiano, eggs, chopped plums, pepper, salt and a pinch of nutmeg. Mix the stuffing well to combine all the ingredients.

Stuff the turkey with the filling and secure the two flaps of closure with two large wooden skewers.

Put the stuffed turkey in a large baking dish lined with parchment paper. With the help of a sprig of rosemary, brush the entire outer surface of the turkey with oil. Then add sage, rosemary and unpeeled garlic cloves. Bake the turkey at 180°C for about 1 hour for each kg of its weight. Occasionally moisten it with a ladle of broth.

Trim the green beans and wash them, then quickly blanch them in slightly salted boiling water. Drain the green beans and quickly sauté them in a pan with a clove of garlic and a drizzle of oil. Set the green beans aside and keep them warm.

Clean the pumpkin by removing the skin, seeds and internal filaments and cut the flesh into cubes. Put the pumpkin cubes in the steamer and cook them for about 5 minutes, until they have softened. Once ready, put the pumpkin cubes in a small bowl and let them cool.

In the blender glass start preparing the pumpkin mayonnaise: put the milk and add the juice of half a lemon. Add the pumpkin and blend pouring the oil in a thin stream. When you have obtained a sauce of fluid consistency, shiny and homogeneous, your pumpkin mayonnaise will be ready. Adjust with salt and pepper and give a final stir with a spoon.

To prepare the herb mascarpone, finely chop the aromatic herbs. Add the chopped herbs to the mascarpone and mix to combine well. To make the mixture creamier add a few tablespoons of milk.

Remove the seeds from the pomegranates and put the grains in a bowl. Using a potato masher, extract the pomegranate juice and pour it into a saucepan. Add the sugar and turn on the heat. Stirring constantly, dissolve it over low heat.

At this point also add a tip of a teaspoon of cornstarch that will serve to thicken the sauce. Stir well until you get a smooth and homogeneous mixture of the density you prefer.

In another saucepan add the butter and maple syrup. Turn on the heat and, stirring with a whisk, make sure the two ingredients blend together.

With the help of a sprig of rosemary, brush the surface of the just baked turkey with the butter and maple syrup sauce.