Yield: 10 Food Cost: 17% Establishment: Restaurant, Business and Industry Account   Ethnicity: American   Meal Type: Main Course, Entrée   Product Type: Turkey Medallions

Cornbread

1 Cup organic, stone ground cornmeal

1 Cup flour

1 Teaspoon baking powder

1 Teaspoon salt

Pinch freshly ground black pepper

1 egg, beaten

1 Cup skim milk

2 Tablespoons canola oil

1 Cup corn kernels, fire roasted

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.

Dressing

3 Tablespoons canola oil

4 Ribs celery, 1/4-inch dice

1 Large yellow onion, 1/4-inch dice

1/4 Cup poultry seasoning

1/4 Cup fresh sage, minced

As needed FULL-BODIED TURKEY STOCK

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.

Turkey

30 (2 to 3 Ounce) TURKEY MEDALLIONS

As needed seasoned flour

As needed olive oil

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

2 Cups dry white wine

4 Cups FULL-BODIED TURKEY STOCK, DIVIDED

2 Cups dried cranberries

1 Cup dried currants

1/2 Cup pinon nuts, toasted

To taste kosher salt

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

As needed fresh rosemary

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.

Recipe Source: Recipe provided by Chef/Owner Loretta Barrett Oden of the Corn Dance Cafe at the Hotel Santa Fe in Santa Fe, NM. Chef: Loretta Barrett Oden Chef Loretta Barrett Oden is the executive chef /owner of the Corn Dance Café at the Hotel Sante Fe in Sante Fe, NM. She is a Native American and features indigenous foods to the Americas on her menu. She is currently working on a series for PBS entitled "Seasoned With Spirit, A Native Cook's Journey with Loretta Barrett Oden," which will air Fall 2001. Restaurant: Corn Dance Cafe at the Hotel Santa Fe Location: New Mexico

Nutrition Facts Calories 870   Calories from Fat 330 % Daily Value* Total Fat 37g 57% Saturated Fat 5g 25% Cholesterol 160mg 53% Sodium 790mg 33% Total Carbohydrate 69g 23% Dietary Fiber 5g 20% Sugars 28g   Protein 58g   Vitamin A 4% Vitamin C 8% Calcium 15% Iron 35% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4