For stuffing:

2 tablespoons olive oil
6 ounces sausage pork
6 ounces beef chop meat
2 cups Ricotta cheese
¾ cup bread crumbs
4 ounces pine nuts
4 ounces raisins
1 cup Parmesan cheese
½ cup Italian parsley
1 teaspoon five spice
4 whole eggs
Salt and pepper
Ground nutmeg to taste

1 head of cleaned fennel
1 head of peeled and washed celery root
½ bunch Italian parsley, leaves only
¼ cup cup pumpkin seeds
½ red onion, sliced thin
1/4 cup olive oil
1/2 lemon, juiced (about 3 tablespoons)
1 tablespoon pumpkin seed oil
Sea salt and pepper to taste

1 pound butter
2 cups raw sugar
4 tablespoons ground cinnamon
2 whole vanilla beans
6-8 Golden Delicious apples: peeled, halved, and de-seeded
1 10” tart shell

For turkey:

15 pound free range turkey
4 whole garlic cloves
3 stalks thyme
3 stems rosemary
3 stems sage
½ cup olive oil
Salt and pepper

1. Preheat oven to 325F.
2. Render the pork and chop meat in olive oil over medium heat. Allow to cool.
3. In mixing bowl, add remaining stuffing ingredients and mix well.
4. For turkey, chop garlic, thyme, rosemary, and sage. Combine with oil and completely coat bird.
5. Stuff turkey with neopolitan stuffing mixture and cook for 2 hours.

1. Quarter fennel and celery root bulbs lengthwise, then cut into paper-thin slices with a mandoline or other manual slicer.
2. In a salad bowl, toss fennel and celery root slices with parsley, pumpkin seeds, onion.
3. Dress with olive oil, lemon, and drizzle of pumpkin seed oil. Salt and pepper to taste.

1. Preheat oven to 325F.
2. In pan over medium heat, add butter, sugar, cinnamon, vanilla beans, and apples.
3. Simmer for about 20 minutes until the apples are soft, but crisp.
4. Using spoon, remove apples from sauce. Place in tart and bake for 20 minutes. Allow to cool, slice, and enjoy.