Wash and dry the turkey. Prepare the stuffing: Remove the casing from the sausage and mix the meat in a bowl with the ground veal, chestnuts, pistachios, bread, milk, grated cheese, 3 pinches of salt, a generous amount of ground pepper, and 2 eggs.|Work the mixture with your hands, then stuff it inside the turkey using a large spoon. Tie it closed at the ends using kitchen twine.|Tie up the thighs and pass the twine a couple of times under the wings, intertwining it on the back. Place the turkey on a baking sheet and season with salt, pepper, rosemary, and olive oil, spreading it all over the surface.|Bake at 325°F for 4 hours, occasionally moistening it with its cooking juices using a turkey baster. It will be ready when the core temperature reaches 150°F. Peel and cut the pumpkin into chunks, then place in a wide, shallow saucepan with 1/2 cup of water and season with olive oil, salt, and pepper. Cover and cook for about 1 hour at least. Place 1 cinnamon stick, 1 piece of star anis, 2 cloves, and 1 teaspoon of peppercorns in a cheesecloth bag. Peel the pears, place in a saucepan with the wine, sugar, and the sachet of spices. Cover and cook over low heat for 1 1/2 hours. Place the turkey in a large serving dish and garnish it with pears and pumpkin, decorating it with rosemary sprigs. Before slicing it, bring to the table where guests are seated.|To cut, first remove the thighs and then the wings.|Slice the breast, then the rear part with the stuffing. Debone the breast by removing what remains of the stuffing and serve it in slices with the rest of the turkey.