1. In a small bowl, combine the cornstarch, broth, wine, cranberry juice, sage and salt until blended; set aside. In a large skillet, sauté turkey and onion in oil for 10-12 minutes or until meat is no longer pink.
2. Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pears, walnuts, cranberries and parsley; cover and cook for 3 minutes or until heated through.
Recipe courtesy of Taste of Home