Turkey with Cranberry-Piñon Sauce and Cornbread-Sage Dressing

0
No votes yet

Main Ingredient: Poultry
Menu Part: Entree
Cuisine Type: American
Serves: 10

Cranberries, indigenous to the Northwest, are blended with the piñon nuts of the Southwest to create a tart, nutty sauce to accompany the turkey medallions and cornbread-sage dressing.

Ingredients

3 tbsp. canola oil
4 celery ribs
1 large yellow onion
1⁄4 cup poultry seasoning
1⁄4 cup fresh sage
Full-bodied turkey stock, as needed
30, 2-3 oz. turkey medallions
Seasoned flour, as needed
Olive oil, as needed
Fresh rosemary, for garnish

Cornbread:
1 cup organic, stone-ground cornmeal
1 cup flour
1 tsp. baking powder
1 tsp. salt
1 egg, beaten
1 cup skim milk
2 tbsp. canola oil
1 cup corn kernels

Cranberry-Piñon Sauce:
2 cups white wine
4 cups turkey stock
2 cups dried cranberries
1 cup dried currants
1⁄2 cup piñon (pine) nuts
Pinch salt

Steps

1. Prepare cornbread as directed below.

2. Heat oil and sauté celery and onion until vegetables are translucent. Stir in poultry
seasoning and sage. Add to crumbled cornbread and mix well. Add turkey stock if the mixture is too dry.

3. Bake dressing in a 325°F oven to an internal temperature of 165°F.

4. Dredge turkey medallions in seasoned flour. Sauté in a small amount of olive oil over medium heat until golden on both sides and cooked throughout.

5. Remove medallions from pan and place on paper towel-lined sheet pans. Keep warm. Drain oil from pan.

6. Prepare cranberry-piñon sauce as directed below.

7. To serve, portion 1⁄2 cup dressing and 3 turkey medallions on top of the dressing. Ladle sauce over the turkey. Serve with seasonal vegetables and garnish with fresh rosemary.

Cornbread:

1. Combine cornmeal, flour, baking powder, and salt in one bowl. In a separate bowl, combine egg, milk, 2 tbsp. oil, and corn.

2. Stir wet ingredients into dry ingredients. Mix until almost smooth. Pour into a greased 2-in. deep baking pan.

3. Bake at 325°F until inserted skewer comes out clean. Let cool. Scrape from pan and crumble into large bowl.

Cranberry-Piñon Sauce:

1. Deglaze large saucepan with 2 cups white wine and 1 cup turkey stock. Add 3 more cups turkey stock, cranberries, currants, piñon nuts, and a pinch of salt.

2. Cook over medium heat until reduced in volume by half. about 4 cups.