Cranberry Cornmeal Dressing

Light & Tasty



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



SERVINGS: 8

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep: 30 min. Bake: 40 min.



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

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 the sausage into a large nonstick skillet, add onion, fennel

and garlic. Cook over medium heat until sausage is no longer pink;

drain. Stir in egg yolk and cornmeal mixture. Add the 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 heated through. Yield: 8

servings.