Cranberry Cornmeal Dressing

Name: Cranberry Cornmeal Dressing
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

16 ingredients

4 steps

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
3

; 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.
4

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°.