Source: CanolaInfo Test Kitchen | Category: Side Dishes

Cornbread and Dried Fruit Dressing

This colourful dressing has layers of flavour that allow for a delicious side dish on its own as well as blend well in the Turkey Roulade entrée.

Cornbread and Dried Fruit Dressing


  • 4 cups cornbread cubes, dried 1 L
  • 4 oz lean Italian turkey sausage, casing removed 125 g
  • 1 Tbsp canola oil 15 mL
  • 1 cup chopped yellow or white onions 250 mL
  • 1/4 cup chopped celery 60 mL
  • 1/4 cup chopped carrot 60 mL
  • 1 small garlic clove, crushed
  • 4 each dried apricots and pitted dried plums, coarsely chopped
  • 1/2 tsp dried thyme 2 mL
  • 3/4 tsp dried sage 4 mL
  • 1/4 tsp dried marjoram 1 mL
  • 1 cup fat-free, low-sodium chicken broth 250 mL
  • 1/4 cup minced fresh parsley 60 mL
  • 1/2 tsp salt 2 mL
  • 1/4 tsp ground black pepper 1 mL
  • Canola oil cooking spray
  • 1 egg, lightly beaten


  • 1. Preheat oven to 350 °F (175 °C). Place cornbread cubes in large bowl and set aside.
  • 2. In small nonstick skillet, cook sausage over medium to 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.


6 cups (1.5 L); enough for Turkey Roulade and 8 side dish servings

serving size

1/2 cup (125 mL)     

nutritional analysis

Per Serving

Total Fat11 g
Saturated Fat1.5 g
Cholesterol60 mg
Carbohydrates32 g
Fiber3 g
Sugars9 g
Protein6 g
Sodium550 mg
Potassium88 mg