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Cranberry Cornmeal Dressing

 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, 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

  • 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 sausage into a large nonstick skillet; add onion and fennel.
  • Cook over medium heat until sausage is no longer pink. Add garlic;

2 of 2

Cranberry Cornmeal Dressing (continued)

Directions (continued)

  • cook 1 minute longer. Drain. Stir in egg yolk and cornmeal mixture.
  • Add 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.
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.