• Email
  • Pin It
 

Cornbread and Dried Fruit Dressing

 

Contributed by:

Cornbread and Dried Fruit Dressing
 

 

1 comment | Leave Comment

 
1 Rating1 Rating1 Rating1 Rating1 Rating (1 Rating)
Loading ... Loading ...
 
 
 

Recipe

Cornbread and Dried Fruit Dressing

Times

  • Prep Time : 20 min
  • Cook Time : 30 min
  • Ready Time : 50 min

Servings

6 cup (s)s

Ingredients

  • 4 cups cornbread cubes, dried
  • 4 ounce lean Italian turkey sausage, casing removed
  • 1 tablespoon canola oil
  • 1 cup chopped yellow or white onions
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrot
  • 1 small garlic clove, crushed
  • 4 each dried apricots and pitted dried plums, 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 (60 mL) broth. Bring to a boil. Reduce heat and simmer 3 minutes. 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.)

4. Whisk together egg and remaining 3/4 cup (175 mL) broth and pour over cornbread mixture, tossing well. Spray 2-quart (2.25 L) 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 (375 mL) of dressing to baking dish. Cover dish with foil and set aside.

5. 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.

Source: Canola Info

Nutrients

Servings Per Recipe: 6 cup (s)s

Amount Per Serving

  • Calories: 100
  • Total Fat: 3.5g
  • Cholesterol: 30mg
  • Sodium: 310mg
  • Total Carbs: 12g
  •     Dietary Fiber: 1g
  • Protein: 3g

Tags

 

comments

 

One Response to Cornbread and Dried Fruit Dressing

  1. avatar says: Veridiana

    I usually strgugle with cornbread too because of its dry crumbliness. So, when you find a recipe that is the opposite you’ve got to hang on tight. Sounds like the whole meal was absolutely delicious!

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in