This is a simple, homey dish, and a good combination for a ribsticking winter lunch.
Lorna had secured a big fat Eastham turnip, knowing how well I like those, so even though it's not an Italian variety, it did a great job in this dish.
There's a lot of confusion in these parts with regard to the humble turnip. If you care about such details, I refer you to New England Heirloom Turnips & Rutabagas. The executive summary is this: turnips tend to be small and white inside, and the large yellow-fleshed root often referred to in New England is really a rutabaga. In the photo above there's only the Eastham turnip (white inside); the orangey pieces were colored by the sausage fat.