Cranberry Cornmeal Dressing |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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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. âCorinne 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 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.
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