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
Total TimePrep: 30 min. Bake: 40 min.
- 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 large 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
- 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; 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°.
Nutrition Facts2/3 cup: 205 calories, 4g fat (1g saturated fat), 42mg cholesterol, 695mg sodium, 33g carbohydrate (10g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1 lean meat.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Originally published as Perfect Polenta Dressing in Light & Tasty June/July 2006