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["Cover dried porcinis with boiling water and set aside for at least 15 minutes.", "Drain, reserving soaking liquid, and chop finely.", "Preheat broiler to high.", "Remove turkey meat from bone; discard bone and skin.", "Cut turkey into large chunks, 2-3"".", "Spread on cookie sheet in one layer, and place in freezer for 30 minutes.", "Transfer partially frozen turkey to food processor.", "Process in 1-second pulses, 15-20 pulses, until roughly ground.", "Transfer turkey to a large bowl.", "Add half the chopped porcinis, egg, milk, panko, 1/4 c grated Pecorino cheese, chopped rosemary, half the chopped parsley, garlic and olive oil.", "Mix gently but thoroughly.", "Form into 16 meatballs, each about 1.2 ounces.", "Line a cookie sheet with parchment or Silpat.", "Place meatballs onto cookie sheet and broil 10 minutes.", "Meanwhile, in a large saucepan, combine remaining mushrooms, reserved soaking liquid, remaining parsley, marinara sauce and rosemary stem.", "Simmer over medium heat.", "Meanwhile, bring 4 cups water and salt to a boil in a large pot.", "Transfer meatballs to sauce, and stir to coat.", "Continue to simmer, uncovered, until meatballs are cooked through and sauce is thick, 10-15 minutes.", "Whisk polenta in a thin steady stream into boiling water.", "Whisk constantly until polenta is fully hydrated, and thick and creamy.", "Off heat, whisk in remaining 1 cup Pecorino.", "Serve meatballs and sauce over polenta."]
