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 dont 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
1/2 cup (125 mL)
|Total Fat||11 g|
|Saturated Fat||1.5 g|
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