Clarion County Recipe of the Day: Cranberry Cornmeal Dressing
The sweet-tart flavor of the dried cranberries really complements the dish’s turkey sausage!
3 cups reduced-sodium chicken broth, divided
1/2 cup yellow cornmeal
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
-In a small bowl, whisk 1 cup broth, cornmeal, salt and pepper until smooth. In a large saucepan, bring the 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 the 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°.
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