Cranberry Cornmeal Dressing Recipe

Ingredients

• 3 cups reduced-sodium chicken broth, divided
• 1/2 cup yellow cornmeal
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 pound Italian turkey sausage links, casings removed
• 1 large onion, diced
• 1 large fennel bulb, diced (about 1 cup)
• 1 garlic clove, minced
• 1 egg yolk
• 4 cups soft French or Italian bread crumbs
• 3/4 cup dried cranberries
• 2 tablespoons minced fresh parsley
• 1 tablespoon balsamic vinegar
• 1 teaspoon minced fresh sage
• 1 teaspoon minced fresh savory
• 1/4 teaspoon ground nutmeg

Directions

• In a small bowl, whisk 1 cup broth, cornmeal, salt and pepper until smooth. In a large saucepan, bring remaining broth to a boil. Add cornmeal mixture, stirring constantly. Return to a boil; cook and stir for 3 minutes or until thickened. Remove from the heat; set aside.
• Crumble the sausage into a large nonstick skillet, add onion, fennel and garlic. Cook over medium heat until sausage is no longer pink; drain. Stir in egg yolk and cornmeal mixture. Add the bread crumbs, cranberries, parsley, vinegar, sage, savory and nutmeg.
• Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 40-45 minutes or until heated through. Yield: 8 servings.

Cranberry Cornmeal Dressing published in Light & Tasty June/July 2006, p49