Turkey with Cranberry-Piñon Sauce and Cornbread-Sage Dressing

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.

More From FoodService Director

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

Industry News & Opinion

Panera Bread Co. announced today that it intends to buy the Au Bon Pain brand as a way of opening more bakery-cafes in colleges, healthcare facilities, office buildings, travel centers and malls.

Au Bon Pain, which was Panera’s sole business under an earlier incarnation of the company, consists of 304 bakery-cafes. Several units are located in noncommercial venues.

Panera owns or holds the franchise rights to about 2,050 restaurants, few of which are located outside of strip malls.

Terms of the deal were not disclosed.

Immediately after the deal was...

FSD Resources