Taste of Home
Cranberry Cornmeal Dressing
TOTAL TIME: Prep: 30 min. Bake: 40 min.
YIELD: 8 servings.
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
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 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
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°.
Nutrition Facts
2/3 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.
© 2024 RDA Enthusiast Brands, LLC