Turkey W/ Cranberry-Pinon Sauce & Cornbread-Sage Dressing

By Loretta Barrett Oden
Culinary Setting
Boneless Breast


1 c organic, stone ground cornmeal

1 c flour

1 tsp baking powder

1 tsp salt

Pinch freshly ground black pepper

1 egg, beaten

1 c skim milk

2 tbsp canola oil

1 c corn kernels, fire roasted

3 tbsp canola oil

4 Ribs celery, 1/4-inch dice

1 Large yellow onion, 1/4-inch dice

1/4 c poultry seasoning

1/4 c fresh sage, minced


30 (2 to 3 oz) TURKEY MEDALLIONS

As needed seasoned flour

As needed olive oil

2 c dry white wine


2 c dried cranberries

1 c dried currants

1/2 c pinon nuts, toasted

To taste kosher salt

As needed fresh rosemary



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

Stir wet ingredients into dry ingredients and mix just until most of lumps are removed. Pour into a prepared 2-inch deep baking pan.

Bake at 325 degrees F until the interior of the cornbread reaches 200 degrees F. Remove from oven and let cool.

Scrape cooled cornbread from pan and crumble it into a large bowl.


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.

Bake dressing in a 325 degree F oven to an internal temperature of 165 degrees F.


Pound turkey medallions to an even thickness.

Dredge turkey in seasoned flour.

Fry in a small amount of olive oil over medium-high heat until golden on both sides and cooked throughout.

Remove turkey from pan and drain on paper towels. Keep warm. Drain oil from the pan.

Cranberry-Pinon Sauce

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

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

For Service

For each entree serving, 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.

Nutrition Facts

Total Calories 870

Calories from Fat 330

Total Fat 37 g

% Daily Total Fat 57

Saturated Fat 5 g

% Daily Saturated Fat 25

Cholesterol 160 g

% Daily Cholesterol 53

Sodium 790 mg

% Daily Sodium 33

Total Carbohydrates 69 g

% Daily Total Carbohydrates 23

Dietary Fiber 5 g

% Daily Dietary Fiber 20

Sugars 28 g

Protein 58 g

% Daily Protein 4

% Daily Vitamin C 8

% Daily Calcium 15

% Daily Iron 35