Turkey with Cranberry-Piñon Sauce and Cornbread-Sage Dressing

Prepare cornbread as directed below.

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°F oven to an internal temperature of 165°F.

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.

Remove medallions from pan and place on paper towel-lined sheet pans. Keep warm. Drain oil from pan.

Prepare cranberry-piñon sauce as directed below.

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.

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

Stir wet ingredients into dry ingredients. Mix until almost smooth. Pour into a greased 2-in. deep baking pan.

Bake at 325°F until inserted skewer comes out clean. Let cool. Scrape from pan and crumble into large bowl.

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.

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