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

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.

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 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.