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Cranberry Cornmeal Dressing Recipe

Cranberry Cornmeal Dressing Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 40 min. YIELD:8 servings

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, beaten
  • 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

  • 1. 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.
  • 2. Crumble sausage into a large nonstick skillet; add onion and fennel. Cook over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in egg yolk and cornmeal mixture. Add bread crumbs, cranberries, parsley, vinegar, sage, savory and nutmeg.
  • 3. 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.

Nutritional 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.