Save on Pinterest

Cranberry Cornmeal Dressing

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
  • Total Time
    Prep: 30 min. Bake: 40 min.
  • Makes
    8 servings

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

  • 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.
  • 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.
  • 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video