Cranberry Cornmeal Dressing |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I made this for the first time tonight with pork chops and had to share the recipe. Ingredients:
3 cups reduced-sodium chicken broth |
1/2 cup yellow cornmeal |
1/2 teaspoon salt |
1/2 teaspoon white pepper |
1/2 lb italian turkey sausage link, casings removed |
1 large onion, diced |
1 large fennel bulb, diced |
1 garlic clove, minced |
1 egg yolk |
4 cups french breadcrumbs, soft |
3/4 cup dried cranberries |
2 tablespoons fresh parsley, minced |
1 tablespoon balsamic vinegar |
1 teaspoon fresh sage, minced |
1 teaspoon fresh savory, minced |
1/4 teaspoon ground nutmeg |
Directions:
1. In a small bowl, mix 1 cup of the chicken broth, cornmeal, salt and pepper until smooth.
2. In a large saucepan, bring remaining broth to a boil. Add cormeal mixture, stirring constantly.
3. Return to a boil and cook for 3 minutes until thickened, stirring constantly.
4. Remove from heat.
5. In a large non-stick skillet, crumble sausage, add onion, fennel, and garlic. Cook over medium heat until sausage is no longer pink. Drain.
6. Stir in egg yolk and cornmeal mixture. Add breadcrumbs, cranberries, parsley, vinegar, sage, savory, and nutmeg.
7. Coat a 1-1/2 quart baking dish with non-stick cooking spray. Transfer dressing mixture into dish.
8. Cover and bake at 350 degrees for 40-45 minutes or until heated through.
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