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

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

Ideas and Innovation
hybrid worker

Some of our employees can work four 10-hour days. It’s really helped with balance. We’ve also created a lot of hybrid positions, such as a personal services assistant and foodservice worker role. It allows workers to pick up more shifts and cover both positions.

Ideas and Innovation
cheeseburger

We set up an interactive collaboration with our dietetics department where students worked with our culinary team to test how recipes are imagined and produced. One of the recipes they came up with was a barbecue tempeh sandwich, which they believed was a great option for vegan students across campus. We added the sandwich to our On the Go program and then expanded it to our vegan station on campus due to its success.

Ideas and Innovation
salad bowl

We have reorganized our salad bars to not only include the traditional DIY salad ingredients, but also several daily entree salads. Our students requested 32-ounce heavy glass salad bowls that have been wildly popular. The big bowls allow students to load up on their favorite salads and customize with additional ingredients from around the servery. We have seen a significant surge in usage that cuts across all groups, including athletes.

FSD Resources