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Ingredients

Serves 6

• One (about 2 1/2 pounds) boneless turkey breast half, skin removed and reserved
• One (about 3/4 pound) half boneless Pekin duck breast, skin removed and reserved, and halved lengthwise
• 6 boneless skinless chicken thighs (about 1 1/4 pounds), coarsely ground
• 3 ounces fatback, coarsely ground
• 2 ounces chicken livers, finely chopped
• 2 tablespoons fine herbes
• 1 clove garlic, minced
• 1 large egg, lightly beaten
• Coarse salt and freshly ground pepper
• 2 tablespoons olive oil
• Fir or juniper branches, washed and dried
• 8 Roasted Chestnuts
• 7 ounces matsutake mushrooms
• 2 heads garlic, halved crosswise
• 2 sprigs fresh thyme
• 1 cup all-purpose flour
• 1 large egg, plus 1 egg lightly beaten, for brushing
• 1 tablespoon unsalted butter, softened
• 2 tablespoons olive oil
• 1/4 cup Roasted Chestnuts, shelled and chopped
• 2 tablespoons all-purpose flour
• 1/4 cup port
• 1/2 cup red wine, such as pinot noir
• 2 cups low-sodium canned chicken stock
• Pan-Roasted Brussels Sprouts
• Butternut Squash Puree
• Zest of 1 lemon

Description

Martha Stewart