Turkey with Cranberry-Piñon Sauce and Cornbread-Sage Dressing

Menu Part: 
Cuisine Type: 

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.


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

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


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.


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.

More From FoodService Director

Managing Your Business
restaurant uniforms illustration

The standard foodservice uniform has undergone a makeover. Whether to make the job more appealing or extend personality to the guest, restaurants are allowing workers to express their individuality through what they wear, from T-shirts to bandannas to hipster-style aprons. Even in more conservative operations, staff can show their personality through uniforms, now offered in a wide range of colors, fits and styles. In choosing uniforms, operators also are weighing the message their workers’ wear sends, be it one of culinary skill and expertise, or a sense of camaraderie with the community...

Ideas and Innovation
rooster illustration

Sustainability is such a priority for Santa Rosa Junior College’s culinary arts program that produce often doesn’t even hit the cooler before becoming a meal. Students quickly transform the bounty of fruits, vegetables, meat, dairy and more, harvested from the college’s own farm, into restaurant-quality dishes at the Culinary Cafe and Bakery. They learn the basics of agriculture, practice pivoting a menu based on seasonality, and compost as they cook.

It’s little wonder the program recently placed first in the CAFE/Kendall College Green Awards: This Northern California community...

Managing Your Business
alumni worker

It’s a sure sign that a school is doing something right when its students want to come back and work as adults. From the standpoint of the foodservice director, though, there is plenty to gain from retaining homegrown talent—call it the ultimate return on investment. In the wake of back-to-school season, two dining programs with a robust alumni contingent share their thoughts on hiring former customers.

Local expertise

At Georgia Southern University, about one-third of Eagle Dining Services’ 107 full-time employees are alumni. “They way we do things on our campus may be very...

Managing Your Business
business ladder climbing illustration

Recruiting talent is only half the battle for Mike Folino, associate director of nutrition services at The Ohio State University Wexner Medical Center in Columbus, Ohio. Once he’s attracted good employees, providing clear opportunities for advancement can help retain them—but knowing when to bring up the topic in conversation can be tricky.

Prior to hiring

Folino likes to touch on advancement during the initial interview process, but the extent to which he does so changes case by case. “I have had interviews where we knew right away that we needed to discuss our structure and...

FSD Resources