Turkey and Mushrooms with Pumpkin Dumplings

For the dumplings: Cut the pumpkin into large pieces and steam for about 25 minutes. Push through the ricer and leave to fully evaporate the liquids.

Put the pumpkin in a bowl, cover and refrigerate at least 2 hours.

Place the croutons into a bowl. Boil the milk and add to the croutons. Let rest for about 10 minutes.

For the turkey and sauce: Clean the mushrooms thoroughly and cut into bite-size pieces. Rinse the turkey, pat dry and cut into bite-size cubes. Cut the pumpkin into bite-size cubes. Peel and finely chop the garlic. Rinse the leeks and cut into fine strips.

In a large bowl, mix the soaked croutons and the pumpkin snow. Beat the eggs with the semolina, potato starch and butter, then add this to the large bowl. Season well with salt, pepper and nutmeg and knead to a smooth, well-moldable dough.

With wet hands, form into 8 dumplings.

Bring a large pot of salted water to a boil. Allow the dumplings to gently slide in, reduce the temperature and leave until done, about 20 minutes.

Fry the turkey in 1 tablespoon of hot oil until brown. Remove from pan. Add in the butter and fry the mushrooms, then remove them from the pan. Saute the leeks, garlic and pumpkin in the remaining oil. Add the white wine and broth and simmer for about 5 minutes with the lid closed. Add the cream and the crème fraîche, cook until creamy and add the mushrooms and the turkey back in. Cook about 5 minutes and season with salt and pepper.