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Cranberry Cornmeal Dressing

This moist dressing is perfect when paired with poultry or even pork. The sweet-tart flavor of the dried cranberries really complements the dish's turkey sausage. —Corinne Portteus, Albuquerque, New Mexico

8 ServingsPrep: 30 min. Bake: 40 min.

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 and
fennel. Cook over medium heat until sausage is no longer pink. Add

2 of 2

Cranberry Cornmeal Dressing (continued)

Directions (continued)

garlic; cook 1 minute longer; 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 a thermometer reads
160°. Yield: 8 servings.

Nutrition Facts: 2/3 cup equals 205 calories, 4 g fat (1 g saturated fat), 42 mg cholesterol, 695 mg sodium, 33 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.