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1
Preheat the oven to 400 degrees F. Prepare the Pumpkin Puree: In a small baking tray, combine the pumpkin chunks with the water.
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2
Cover and bake until tender, about 1 hour.
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3
Drain excess water.
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4
Scoop out the flesh of the chunks of pumpkin, transfer to a bowl, and mash.
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5
Stir in the remaining ingredients and mix well.
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6
Puree in a food mill and correct seasonings, to taste.
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7
Keep warm over simmering water, stirring when ready to serve.
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8
Prepare the Piccata: Place 1 sage leaf in the center of each slice of turkey and season with pepper.
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9
Top with a slice of prosciutto and press together with the palm of your hand.
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10
Season the other side with salt and pepper and dust both sides lightly with flour.
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11
Heat a large, heavy saute pan and add the vegetable oil.
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12
Sear the turkey scallops, prosciutto-side down, until golden.
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13
Turn and sear the other side.
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14
As the turkey scallops are cooked, remove from the pan and keep warm.
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15
Pour out the oil, add the chopped sage, and deglaze the pan with the port.
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16
Add stock and lemon juice and reduce by half.
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17
Whisk in the butter and keep warm.
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18
Divide the pumpkin puree and mound in the center of each of 4 warm plates.
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19
Surround with 3 turkey scallops and spoon a little of the sauce over.
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20
Serve with Cranberry Catsup.
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21
In a medium stainless steel or enamel saucepan, combine all of the ingredients.
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22
Cook over a low flame, stirring often, until thick and almost smooth, 25 to 30 minutes.
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23
There is very little liquid, so you must be careful of scorching.
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24
Strain through a food mill.
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25
Cool and refrigerate in a covered container until needed.
