Cornbread And Dried Fruit Dressing

Name: Cornbread And Dried Fruit Dressing
Ingredients: 4 cups cornbread cubes, dried (I use healthy cornbread Healthy Cornbread); 4 ounces lean Italian turkey sausage, casing removed; 1 tablespoon canola oil; 1 cup chopped yellow onions or 1 cup white onion; 1/4 cup chopped celery; 1/4 cup chopped carrot; 1 small garlic clove, crushed; dried apricot, coarsely chopped; pitted dried plum, coarsely chopped; 1/2 teaspoon dried thyme; 3/4 teaspoon dried sage; 1/4 teaspoon dried marjoram; 1 cup fat-free low-sodium chicken broth; 1/4 cup minced fresh parsley; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; canola oil cooking spray; 1 egg, lightly beaten

18 ingredients

6 steps

Ingredients

4 cups cornbread cubes, dried (I use healthy cornbread Healthy Cornbread)
4 ounces lean Italian turkey sausage, casing removed
1 tablespoon canola oil
1 cup chopped yellow onions or 1 cup white onion
1/4 cup chopped celery
1/4 cup chopped carrot
1 small garlic clove, crushed
dried apricot, coarsely chopped
pitted dried plum, coarsely chopped
1/2 teaspoon dried thyme
3/4 teaspoon dried sage
1/4 teaspoon dried marjoram
1 cup fat-free low-sodium chicken broth
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
canola oil cooking spray
1 egg, lightly beaten

Directions

1

Preheat oven to 350 °F. Place cornbread cubes in large bowl and set aside.
2

In small nonstick skillet, cook sausage over medium-high heat, crumbling and stirring until brown and cooked through. Drain well and set aside.
3

In large nonstick skillet, heat canola oil over medium heat. Stir in onions, celery and carrot; cook 5 minutes, stirring frequently. Add garlic and cook for 1 minute longer, but don't allow garlic to brown. Stir in sausage, apricots, plums, thyme, sage, marjoram and 1/4 cup broth. Bring to a boil. Reduce heat and simmer 3 minutes.
4

Remove from heat; pour vegetable mixture over cornbread. Add parsley and stir well. Season with salt and pepper. (Dressing may be prepared to this stage a day ahead and refrigerated, covered.).
5

Whisk together egg and remaining 3/4 cup broth and pour over cornbread mixture, tossing well. Spray 2-quart baking dish with canola oil cooking spray (use larger baking dish if not reserving dressing for Turkey Roulade) and transfer all but 1 1/2 cups of dressing to baking dish. Cover dish with foil and set aside.
6

After Turkey Roulade has been in oven 30 minutes, place covered baking dish of dressing in oven. After 15 minutes (or when internal temperature of roulade, measured with instant-read thermometer, is 155 °F), remove roulade from oven and remove foil from baking dish with dressing. Continue baking dressing for about 15 minutes or until top begins to brown.